White Bean Salad with Tuna and Black Olives

  • Active Time 10m
  • Total Time 1h 50m

Serves 6


  • 10 ounces dried white (navy) beans, soaked overnight in water to cover
  • One 6-ounce can Italian-style (olive oil-packed) tuna, drained and flaked
  • 3 1/2 ounces small black olives
  • 1 small white onion, sliced into thin rings.
  • For Dressing:
  • 1/4 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1 clove garlic, crushed
  • 2 tablespoons finely chopped flat-leaf parsley
  • Freshly ground black pepper


Drain the beans, place in a pan and cover with fresh water. Bring to a boil. Reduce the heat, cover and simmer for 1-1 1/2 hours or until the beans are tender. Set aside to cool.

FOR DRESSING: Combine all the dressing ingredients in a small bowl and whisk until thoroughly combined.

Combine the beans and 2/3 of the dressing in a large serving bowl. Stir thoroughly to coat the beans. Top with the tuna, olives and onion. Drizzle on the remaining dressing and serve at room temperature.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2550

nutrition information per serving

349 calories; 18g total fat; 15mg cholesterol; 452mg sodium; 31g carbohydrates; 12g fiber; 17g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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