Name: Tuna and White Bean Salad with Dill and Honey Mustard Dressing
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: 3 tbsp honey Dijon-style mustard, divided; 1 tsp honey Dijon-style mustard, divided; 2 tbsp light mayonnaise; 2 tbsp olive oil; 2 tbsp cider vinegar, divided; 1 ⅛ tsp dried dill, divided; ⅛ tsp kosher salt; 1 can no-salt-added cannellini beans (white kidney beans), rinsed and drained, 15 ounce can; 2 cans solid white tuna (water pack), drained and broken into chunks, 5 ounce cans; ⅓ cup chopped red onion, 1 small; 6 cups fresh baby spinach; 2 cups cubed, cooked and chilled beets, see Tip; 1 sprig Chopped fresh dill and/or ground pepper, for garnish

Tuna and White Bean Salad with Dill and Honey Mustard Dressing

This vibrant salad elevates canned tuna with creamy cannellini beans, red onion, and fresh dill, all tossed in a tangy honey mustard dressing and served over a bed of spinach and beets.

Prep30 min

Total30 min

DifficultyEasy

Servings4

This salad is a perfect way to turn a pantry staple into a satisfying meal. The combination of protein-rich tuna and beans with the earthy sweetness of beets and the freshness of dill creates a balanced and flavorful dish.

The creamy honey mustard dressing ties everything together, while the baby spinach adds a tender, leafy base. It's an excellent choice for a light lunch or a healthy dinner, and it comes together in just 30 minutes.

Method

In a medium bowl, whisk together the mustard, mayonnaise, olive oil, vinegar, dill, and salt until well combined.
Transfer 3 tablespoons of the dressing to a large bowl and set aside.
Add the beans, tuna, and red onion to the remaining dressing in the medium bowl, and toss gently to coat everything evenly.
Add the baby spinach and beets to the large bowl with the reserved dressing, and toss gently to coat the greens and beets.
To serve, divide the spinach-beet mixture among plates, top with the tuna mixture, and sprinkle with fresh dill and/or ground pepper if desired.

💡 Tips

To save time, use pre-cooked beets from the store (vacuum-packed or canned) and chill them before cubing.
If you don't have honey Dijon mustard, mix 1 tablespoon Dijon mustard with 1 teaspoon honey per tablespoon needed.
For a dairy-free version, use vegan mayonnaise.

Inspired by a recipe from EatingWell

Tuna and White Bean Salad with Dill and Honey Mustard Dressing

Ingredients

Method

💡 Tips

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