Tuscan White Bean Salad

This Tuscan White Bean Salad is a vibrant, protein-packed dish that marries the creaminess of cannellini beans with the tang of marinated artichoke hearts and sun-dried tomatoes. Flaked water-packed tuna adds a savory depth, while Kalamata olives provide a briny crunch. The dressing, a simple yet flavorful blend of basil pesto and balsamic vinegar, ties all the ingredients together with a rich, herbaceous finish. Perfect for a quick lunch, a picnic staple, or a light side dish for summer dinners, this salad is easy to assemble using pantry staples. It holds up well in the refrigerator, making it an excellent choice for meal prep. Serve it chilled or at room temperature for the best texture and flavor balance.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 65.0

Dietary: Gluten-free

Description

This Tuscan White Bean Salad is a vibrant, protein-packed dish that marries the creaminess of cannellini beans with the tang of marinated artichoke hearts and sun-dried tomatoes. Flaked water-packed tuna adds a savory depth, while Kalamata olives provide a briny crunch. The dressing, a simple yet flavorful blend of basil pesto and balsamic vinegar, ties all the ingredients together with a rich, herbaceous finish. Perfect for a quick lunch, a picnic staple, or a light side dish for summer dinners, this salad is easy to assemble using pantry staples. It holds up well in the refrigerator, making it an excellent choice for meal prep. Serve it chilled or at room temperature for the best texture and flavor balance.

Ingredients

2 15-oz cans white beans, drained and rinsed
1 6-oz jar marinated artichoke hearts, drained and coarsely chopped
2 5-oz cans water-packed tuna, drained and flaked
5 sun-dried tomatoes (oil-packed), drained and slivered
1/3 c Kalamata olives, pitted and coarsely chopped
1/4 c chopped fresh parsley
3 tb pesto
3 tb balsamic vinegar
2 tb olive oil
to taste freshly ground black pepper

Directions

1
Drain and rinse the white beans thoroughly under cold water.
2
In a large mixing bowl, combine the rinsed white beans, chopped artichoke hearts, flaked tuna, slivered sun-dried tomatoes, chopped Kalamata olives, and fresh parsley.
3
In a small bowl, whisk together the pesto, balsamic vinegar, and olive oil until well combined.
4
Pour the dressing over the bean mixture and toss gently until all ingredients are evenly coated.
5
Season with freshly ground black pepper to taste.
6
Serve immediately or cover and refrigerate until ready to serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 65.0kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.5mg1%
Total Carbohydrate 14.0g5%
Dietary Fiber 0.2g1%
Sugars 0.0g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the tuna and add extra white beans or chickpeas for protein.

This salad tastes even better after chilling for an hour, allowing the flavors to meld.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

If using oil-packed sun-dried tomatoes, drain them well to avoid making the dressing too oily.

Keywords: tuscan, white bean salad, cannellini beans, tuna salad, artichoke hearts, sun-dried tomatoes, kalamata olives, pesto dressing, italian salad, mediterranean, no-cook, meal prep, picnic food, healthy lunch, protein salad, balsamic vinegar, olive oil, fresh parsley, quick dinner, summer salad

Read it online: https://www.chefs-mate.com/recipe/tuscan-white-bean-salad/