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Tuna Bean Salad

Tuna Bean Salad
Photo/Art by Aimee Seavey


  • 2 4-oz. cans chunk tuna (preferably oil-packed), drained
  • 1 14-oz. can cannellini beans, drained and rinsed
  • 1 rib celery, diced
  • 1/3 cup diced red onion
  • 1/4 cup crumbled feta cheese
  • 1/3 cup sliced Kalamata olives
  • 2 tablespoons mayonnaise (or to taste)
  • 1 tablespoon Dijon mustard (or to taste)
  • Small handful of chopped fresh basil
  • Salt and pepper to taste


In a medium bowl, add all ingredients and toss to combine. Use as a sandwich filling on on top of a bed of greens. Refrigerate any leftovers.
Updated Tuesday, May 13th, 2014
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2 Responses to Tuna Bean Salad

  1. Deb D. December 24, 2014 at 10:20 am #

    This is is such a wonderful combo of flavors and so easy to throw together. Thanks for another delicious recipe, Aimee!

    • Aimee Seavey December 24, 2014 at 10:56 am #

      You are most welcome, Deb! Merry Christmas!

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