This Cannellini Bean Tuna Salad recipe is drizzled with a delicious Tangy Balsamic Vinaigrette, making every bite an explosion of flavor. It’s a fantastic side, and can hold its own as a hearty main course salad.
I often see white bean salads with tuna on menus at Italian restaurants, and I usually order them. I love the flavor and texture combination so much that I created on to have at home whenever I want. 🙂
And I am in a Cannellini bean phase. I’m really having fun experimenting with these super delicious beans.
What are Cannellini Beans?
- Cannellini beans are an Italian, kidney-shaped white bean, and are therefore often referred to as White Kidney Beans.
- They have a slightly nutty, earthy flavor and a creamy and smooth texture when cooked.
- Cannellini beans retain their shape and texture well when they’re cooked, so they’re perfect to use in recipes for salads, soups and stews.
Cooking dried Cannellini beans is the perfect weekend cooking project! Cook a ton of them and then you’ll have them at the ready for all sorts of recipes!
What’s in this recipe?
In addition to the Cannellini beans, this salad has so many wonderful ingredients to give it a mix of textures and flavors in every bite.
- olive oil
- red onion
- fresh basil
- Piquillo peppers — These are sweet peppers with no heat. If yo can’t find them, you can use another sweet, mild roasted red pepper.
With a delectable Lemon-Caper Balsamic Vinaigrette, this Cannellini Bean Tuna Salad recipe is absolutely bursting with warm, delicious flavors.
It’s a lovely dish to serve for a light lunch or a scrumptious brunch. And it totally holds its own as a hearty main course.
Hope you love it!
And here are a handful more recipes with cannellini beans to enjoy.
More main course salads:
- Winter Fruit Salad with Udon and Chicken
- Apple Chicken Salad Recipe with Cranberries
- Shredded Chicken Cobb Salad
- Chopped Mexican Salad with Pepitas
Cannellini Bean Tuna Salad Recipe
- 2 cups cooked Cannellini beans (see notes)
- 1 (7 ounce) can solid white tuna in water, well drained
- ½ cup basil leaves, washed and dried, roughly chopped
- 1 cup packed spinach leaves, washed and dried, roughly chopped
- 1 cup roasted red peppers (I like Piquillos) roughly chopped (see notes)
- 1 cup red onion, finely chopped
- ½ cup capers
- Combine ingredients. In a large mixing bowl, combine the beans, tuna, basil, spinach, peppers, onion and capers.
- Make vinaigrette. In a small bowl, use a whisk to blend the oil with the vinegar and lemon juice.
- Assemble. Pour the vinaigrette over the bean mixture and season the salad generously to taste with salt and pepper.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.