Tuna, White Bean and Dill Salad

A healthy Tuna and White Bean Salad
Tuna, White Bean and Dill Salad
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Ingredients

Adjust Servings:
For the salad
1 (15 ounce) can White beans no-salt-added cannellini, rinsed and drained
2 (5 ounce) cans Canned tuna solid white , drained and broken into chunks
⅓ cup Red onion small , chopped
6 cups Spinach fresh baby
2 cups Beets cooked, chilled and cubed
For the dressing
3 tbsp and 1 tsp Dijon mustard honey, separate, divided
2 tbsp Mayonnaise light
2 tbsp Apple cider vinegar divided
2 tbsp Olive oil
1⅛ tsp Dill dried, divided
⅛ tsp Kosher Salt
Lemon pepper seasoning optional
For the serve
1-2 sprigs Fresh dill chopped

Nutritional information

296
calories
11g
fat
25g
carbohydrates
20g
protein
25mg
cholesterol
551mg
sodium
Features:
    Ingredients
    • For the salad

    • For the dressing

    • For the serve

    Directions

    Share

    This Tuna, White Bean and Dill Salad is the best tuna salad I have ever had. I prepare the tuna salad the night before, and I usually have spare bottles of vinaigrette in my pantry, saving me so much time!

    Toss some spinach and beets together and lightly coat with the vinaigrette topped with the creamy mayonnaise tuna, it’s just mouth wateringly scrumptious!

    Healthy and nutritious and I love taking this on our family picnics!

    To make Tuna, White Bean and Dill Salad, you will need the following ingredients:

    Tuna, White Bean & Dill Salad Recipe-How To Make Tuna, White Bean & Dill Salad-Delicious Tuna, White Bean & Dill Salad

    So, how to make Tuna, White Bean and Dill Salad?

    Steps

    1
    Done
    3

    Prepare salad

    In a large bowl, mix the beans, tuna and onion together.

    2
    Done
    2

    Prepare salad dressing

    In a small bowl, lightly whisk together 3 tablespoons of the mustard, mayonnaise, 1 tablespoon of the vinegar, 1 teaspoon of the dried dill and the lemon-pepper seasoning.

    3
    Done
    3h

    Combine with salad

    Gently toss the dressing over tuna salad to coat. Cover and refrigerate for about 2 to 4 hours.

    4
    Done
    2

    Prepare vinaigrette

    In a screw-top bottle, mix the oil, remaining 1 tablespoon vinegar, remaining 1 teaspoon mustard, salt and the remaining ⅛ teaspoon dried dill. Close and shake all the ingredients well.

    5
    Done
    3

    Combine spinach and beets

    In a large bowl, toss the spinach and beets lightly, together.

    6
    Done
    5

    Serve

    To serve, set four individual plates with the spinach mixture, dressed with the remaining vinaigrette and top with the tuna salad. Garnish with fresh dill or pepper, if you wish.

    Next time you have a family picnic, try this Tuna, White Bean and Dill Salad. Enjoy it on its own or inside a crispy French baguette with some sparkling white wine! This is a special one! Keep in touch and let us know how fun your picnic is! Tag #cookmerecipes in your pictures and posts on Instagram and other social media sites!

    Ruth is an experienced businesswoman and happy mom who just hit 40. She’s a huge gym fan and has a PhD in Keto. Just kidding! But really, Ruth knows how to do Keto the healthy way and has a lot of experience in dealing with all the issues that newbies to this trendy new diet face during the adjustment period, like overcoming Keto flu. Ruth loves life and takes her health and food seriously, so she’s your go-to person if you decided to follow the Keto diet.

    Recipe Reviews

    Average Rating:
    (5)
    Total Reviews: 1
    Athina

    Thank you! Approved!

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