Project Body Smart | White Bean and Tuna Salad


White Bean and Tuna Salad

with Basil Vinaigrette

Tons of fresh basil brightens this easy vinaigrette. Make extra and drizzle it over grilled chicken, shrimp, and more.


  • Kosher salt
  • Pepper
  • 12 oz. green beans, trimmed and halved
  • 1 small shallot, chopped
  • 1 c. lightly packed basil leaves
  • 3 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • 4 c. oak leaf lettuce or butter lettuce
  • 1 15-oz. can small white beans, rinsed
  • 2 5-oz. cans solid white tuna in water, drained
  • 4 soft- or hard-boiled eggs, halved


  1. Bring a large pot of water to a boil. Add 1 tablespoon salt, then green beans, and cook until just tender, 3 to 4 minutes. Drain and rinse under cold water to cool.
  2. Meanwhile, in a blender, puree shallot, basil, oil, vinegar, and 1/2 teaspoon each salt and pepper until smooth. Transfer half of dressing to a large bowl and toss with green beans. Fold in lettuce, white beans, and tuna and serve with remaining dressing and eggs.


Per serving: 340 calories, 16.5g fat (3g saturated), 31g protein, 770mg sodium, 24g carbs, 8g fiber

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