Description
This Tuna, White Bean & Dill Salad is a refreshing and nutritious dish, perfect for a light lunch or dinner.
Ingredients
3 tablespoons plus 1 teaspoon honey Dijon-style mustard
2 tablespoons light mayonnaise
2 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
divided
1 ⅛ teaspoons dried dill
⅛ teaspoon kosher salt
1 (15 ounce) can no-salt-added cannellini beans (white kidney beans)
rinsed and drained
2 (5 ounce) cans solid white tuna (water pack)
drained and broken into chunks
⅓ cup chopped red onion
6 cups baby spinach
2 cups cubed cooked beets (see Tip)
Chopped fresh dill and/or ground pepper for serving
Instructions
- In a small bowl, whisk together honey Dijon-style mustard, light mayonnaise, extra-virgin olive oil, and 1 tablespoon of cider vinegar.
- Add dried dill, kosher salt, and mix until well combined.
- In a large bowl, combine the rinsed cannellini beans, tuna, and chopped red onion.
- Gently fold the dressing into the tuna and bean mixture.
- In a serving bowl, layer the baby spinach, followed by the tuna and bean salad, and top with cubed cooked beets.
- Drizzle the remaining cider vinegar over the salad, and serve with chopped fresh dill and ground pepper if desired.
Notes
For optimal flavor, let the salad chill in the refrigerator for 30 minutes before serving.
- Prep Time: 20
- Cook Time: 30
- Category: Salad
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 360 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 24 g
- Cholesterol: 40 mg
Keywords: Tuna, White Bean & Dill Salad, healthy salad, protein-rich salad