This Cannellini Bean Tuna Salad recipe is drizzled with a delicious Lemon-Caper 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.Amazon affiliate links are for your convenience. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.
I am in a Cannellini bean phase. I’m really having fun experimenting with these super delicious beans. I love them!
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!
We recently made a fabulous Vegetarian Cassoulet with these beans, and today I’m happy to share this super delicious Cannellini Bean Tuna Salad.
What’s in Cannellini Bean Tuna Salad?
In addition to the Cannellini beans, this salad has so many wonderful ingredients to give it a mix of textures and flavors. . . .
- olive oil
- red onion
- fresh basil
- Piquillo peppers
With a delectable Lemon-Caper Balsamic Vinaigrette, this Cannellini Bean Tuna Salad recipe is absolutely bursting with warm, delicious flavors.
When to Serve Cannellini Bean Tuna Salad with Lemon-Caper Balsamic Vinaigrette
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.
UPDATE March 23, 2019: This recipe was originally published in 2012 and has been updated with new photos.
This salad is a fantastic side, and can hold its own as a hearty main course salad.
- 2 cups cooked Cannellini beans (see notes)
- 1 (7-ounce) can solid white tuna in water, well drained
- 1/2 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
- 1/2 cup capers
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- salt and freshly ground black pepper
In a large mixing bowl, combine the beans, tuna, basil, spinach, peppers, onion and capers.
In a small bowl, use a whisk to blend the oil with the vinegar and lemon juice.
Pour the vinaigrette over the bean mixture and season the salad generously to taste with salt and pepper.
You can cook your own Canillini beans if you have the time. Here's How to Cook Dried Beans. Or you can used canned beans.
I love roasted Piquillo peppers, as they're very sweet and thick. You can use red bell peppers as a substitute if you'd like to. And if you'd like to roast your own peppers, here's how.
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