This may not look like much, but marinated white bean salad is the lunch of my dreams. It comes together with simple pantry staples — canned beans! — but gets jazzed up with lots of fresh herbs, high quality olive oil, vinegar, and really good jarred tuna. You will eat this on repeat, both for lunch and dinner!
What you’ll need
- canned cannelini beans
- canned navy beans
- 1 large or 2 small shallots
- extra virgin olive oil
- tarragon (or other) vinegar
- fresh lemon juice
- dijon mustard
- kosher salt
- freshly ground black pepper
- fresh herbs (dill, oregano, basil, parsley)
- high quality jarred tuna
Very little is required here. A decent extra virgin olive oil, a vinegar of your choice (tarragon, champagne, white wine, or red wine work well), some dijon mustard, kosher salt, black pepper, and a squeeze of fresh lemon juice. EASY.
The best part of this recipe is the ability to marinate the beans ahead of time. The longer it sits, the better it gets! You can have the white beans marinating up to 2 days before serving, making this a great meal prep lunch or dinner, though to be honest I would TOTALLY serve this to company when entertaining!
Add the tuna right before serving if you want to keep it in big chunks. Great for presentation and wow factor!
Can I leave out the tuna?
For sure. Honestly, if you don’t have a high quality jarred tuna (such as Toninno — my favorite) and only have canned tuna, I’d recommend leaving the fish out altogether.
No, this is not me being pretentious or snobby. I freakin’ LOVE canned tuna. My go-to is Bumble Bee Solid White Albacore, and I use it in everything from pastas to epic tuna melts, but for this — where the tuna is eaten simply with no alterations or add-ons being made — you want REALLY high quality. If, however, you do leave the fish out, the marinated beans are dairy-free, gluten-free, and vegan!
If you either don’t have a good jarred tuna on standby or don’t want to use it, the following would make a great addition: rotisserie chicken, crispy seared salmon, or just a sprinkle of good feta cheese!
I don’t say this lightly: this salad is so good and so elegant that I would 100% serve this while entertaining. And literally it’s made up of pantry staples! I know you’re going to love this. Please, please, please give it a try and shout out below what you think!
If you make this White Bean Salad, let me know by rating and leaving a review below!
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For more simple, yet elegant meals, check out the following recipes:
Sun dried tomato chicken with creamy white wine sauce and mushrooms
Crostini with toasted grapes and whipped ricotta
Whole30 confit tomatoes with garlic
Simple Whole30 grilled spatchcock chicken
Marinated soy sauce eggs with sticky rice
White Bean Salad
- 1 (15 oz) can cannelini beans rinsed and drained
- 1 (15 oz) can navy beans rinsed and drained
- 1 medium shallot thinly sliced
- ¼ cup extra virgin olive oil
- 2 Tbsp tarragon vinegar or other vinegar, such as red wine, white wine, or champagne
- 2 Tbsp fresh lemon juice about ½ a lemon
- 1 tsp dijon mustard
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ cup fresh dill chopped
- 2 Tbsp basil thinly sliced
- 2 Tbsp oregano chopped
- 2 Tbsp parsley chopped
- 1 (6.7 oz) jar tuna fillets high quality, such as Tonnino
- flaky sea salt for serving
- In a large bowl, whisk together olive oil, tarragon vinegar, lemon juice, dijon vinegar, salt, and pepper. Add shallot, then toss.
- Add drained beans, fresh herbs, and toss gently to coat. Marinated beans can be refrigerated for use another day or left at room temperature to be served later.
- When ready to serve, place tuna on top, trying not to break the tuna up into small pieces. Sprinkle a few pieces of flaky sea salt on top of the tuna, then add a little more black pepper or fresh herbs if wanted. Serve immediately.