Tuna and White Bean Salad

Tuna and White Bean Salad

Summery salads are an amazing way to vary up meals and keep prep time to a minimum. We know it can be hard to keep salads interesting, we highly recommend this colorful salad. It makes a hearty lunch or dinner thanks to 24 g of protein and 8 g of fiber. The satisfying crunch cucumber and red onion is balanced with fresh tomatoes, fragrant chopped parsley and bright lemon to top.

Tip: Keep the bean and tomato mixture separate from the spinach until you’re ready to serve.

Servings 4 Servings
Portion Fix Containers: 1 Green, 1 Yellow, ½ Red, 1 ½ tsp.(Courtesy of Beachbody 21 Day Fix and Shift Shop)


  • 1 Tsp. minced garlic
  • 2 Tbsp olive oil extra-virgin
  • 3 Tbsp fresh lemon juice
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 2 cans (6-oz. each) solid white tuna packed in water, drained
  • 1 (15-oz.) can white (cannellini) beans drained, rinsed
  • 1 medium red onion chopped
  • 1 medium cucumber chopped
  • 2 medium tomatoes chopped
  • ½ cup artichoke hearts, packed in water drained, chopped
  • ½ bunch fresh parsley (about ½ cup) stems removed and discarded, chopped
  • 8 cups raw spinach (or arugula)


  1. Combine garlic, oil, and lemon juice in a small bowl; whisk to blend.

  2. Season with salt and pepper if desired. Set aside.

  3. Combine tuna, beans, onion, cucumber, tomatoes, artichoke hearts, and parsley in a medium bowl; mix well.

  4. Drizzle tuna mixture with dressing; toss gently to blend.

  5. Evenly divide spinach between four serving plates. Top evenly with tuna mixture.

Nutritional Information (per serving):
Calories: 283
Total Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 27 mg
Sodium: 434mg
Carbohydrates: 28 g
Fiber: 8 g
Sugars: 4 g
Protein: 24 g