Go Back
+ servings

Mediterranean white bean salad

This Mediterranean white bean salad with a charred lemon vinaigrette is healthy, bright, vibrant and the perfect addition to your main course salad recipes.
Course Main Course, Salad
Cuisine American, Italian
Keyword charred lemon vinaigrette, mediterranean white bean salad, salad recipe, summer salad recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 371kcal
Author Katie Beck


  • grill for the charred lemons


For the salad

  • 4 cups arugula
  • 15 oz can cannellini beans rinsed and drained
  • 12 oz can tuna drained
  • ½ cup roasted tomatoes I buy mine at the antipasto bar in the grocery store
  • ½ cup Kalamata olives sliced
  • 2 tablespoon capers drained
  • ½ Red onion sliced thin

For the charred lemon vinaigrette

  • cup extra virgin olive oil
  • 2 lemons halved and grilled
  • Kosher salt and freshly ground black pepper


To make the dressing

  • In a small bowl, squeeze the juice from the lemon halves, and whisk in the olive oil. Season this with salt and a good amount of black pepper.

To assemble the salad

  • In a large bowl or tray, or two smaller bowls, combine the arugula, white beans, tuna, tomatoes, olives and and red onion.
  • Toss the dressing with the salad to combine. Check you seasoning and add salt or pepper if necessary – do not automatically add salt, this is probably salty enough with the capers and the olives.


This salad will keep covered in the refrigerator for up to three days. Though it is recommended to enjoy this the day it is made, as the arugula will begin to wilt 


Calories: 371kcal | Carbohydrates: 26g | Protein: 24g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 846mg | Potassium: 327mg | Fiber: 8g | Sugar: 3g | Vitamin A: 737IU | Vitamin C: 33mg | Calcium: 149mg | Iron: 5mg