Green and White Bean Salad with (or without) Tuna


You can make this colorful two-bean salad without the tuna, if you prefer, or, for those more daring, add canned salmon or sardines.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • Can opener
  • Medium-sized bowl
  • Large spoon


  • 1 1⁄2 cups (15-ounce can) cooked white beans, drained and rinsed
  • 2 cups fresh green beans, ends snapped off, cut into 1-inch pieces
  • 1 large tomato, diced
  • 1⁄3 cup Creamy Vinaigrette
  • 1 (5-ounce) can tuna, drained (if you like)


  • Put all the ingredients in a bowl and mix gently. Serve right away, or cover and refrigerate up to 1 day.


Here is the recipe for Creamy Vinaigrette.

Try adding any or all of the following:

  • 1/4 cup chopped black olives
  • 1 teaspoon lemon zest
  • 1/4 cup fresh parsley, cilantro, or basil leaves
  • 4 scallions, greens and whites, chopped

Rate this recipe

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Load More
Translate »

SNAP-Ed Massachusetts wants to hear from you.

(Check all that apply below)
(Check all that apply below)