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.

Newsletter Sign Up
Hands-on time: 30   |    Total time: 30   |    Makes: 4 Servings


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


1 1⁄2 cup (15-ounce can) cooked white beans, drained and rinsed
2 cup 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)


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. 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