Site icon Erin O'Neill | Dietitian

Tuna Bean Salad

tuna bean salad

Lunch can be a tricky meal for busy mums.

You want to eat something healthy, but it also needs to be quick, easy and filling.

And if you’re looking for an alternative to a boring old sandwich 👎, you’ll love my easy peasy and delicious Tuna Bean Salad.

Bursting with flavour and nutritious ingredients, this salad is easy to throw together when you’re short on time.

Simply mix your veggies, tuna and beans with a simple vinegar and mustard dressing, and you have a delightful lunchtime option that’ll keep you satisfied AND energised as you go about your day.

tuna bean salad

Here’s how you make my no cook Tuna Bean Salad:


  • 20ml Extra Virgin Olive Oil
  • 40ml Red Wine Vinegar
  • 15g Dijon Mustard
  • 200g Green Beans (trimmed, chopped and blanched)
  • 185g Mixed Beans (cooked, rinsed well)
  • 75g Cherry Tomatoes (halved or quartered)
  • ½ Red Capsicum (Diced) 
  • 1 can Tuna (drained, flaked with a fork)
  • Sea Salt and Black Pepper to taste

    Step by Step Instructions

    Step 1

    In a large mixing bowl combine the oil, red wine vinegar, and Dijon mustard. Add the green beans, mixed beans, cherry tomatoes, bell pepper, and tuna, and mix well. Season with salt and pepper to taste.

    Step 2

    Divide between plates or bowls and enjoy!


    Leftovers: Refrigerate in an airtight container for up to three days.

    Serving Size: One serving is approximately 1 1/2 cups.

    More Flavour: Add fresh herbs, garlic, red or green onion, or other veggies.

    No Mixed Beans: Use chickpeas, lentils, or white beans instead.

    No Tuna: Omit or use canned salmon instead.

    Canned Tuna: One can of tuna is equal to 165g.

    So there you have it! This tuna bean salad is a fantastic lunchtime option that’s healthy, easy to prepare, AND tastes amazing too.

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