Tuna and White Bean Salad with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna and White Bean Salad with Spinach

YOUR SOLIN GENERATED RECIPE

Tuna and White Bean Salad with Spinach

Baby spinach tossed with flaky tuna and creamy cannellini beans in a bright lemon-herb vinaigrette, finished with a zesty lemon twist.

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NUTRITION

291kcal
Protein
13.4g
Fat
22g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Canned Light Tuna

1/8 cup Cannellini Beans

2 cups Baby Spinach

1.5 tablespoons Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tablespoon Lemon Juice

1 tablespoon Red Onion

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PREPARATION

  • 1

    Drain the canned tuna and rinse the cannellini beans thoroughly.

  • 2

    Whisk together the extra virgin olive oil, lemon juice, and finely diced red onion in a small bowl to create the vinaigrette.

  • 3

    Halve the cherry tomatoes and slice the cucumber into bite-sized half-moons.

  • 4

    Place the baby spinach in a large mixing bowl and add the tuna, beans, tomatoes, and cucumber.

  • 5

    Drizzle the lemon-herb vinaigrette over the salad and toss gently to combine.

  • 6

    Serve immediately while the spinach is crisp and fresh.

Tuna and White Bean Salad with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tuna and White Bean Salad with Spinach

YOUR SOLIN GENERATED RECIPE

Tuna and White Bean Salad with Spinach

Baby spinach tossed with flaky tuna and creamy cannellini beans in a bright lemon-herb vinaigrette, finished with a zesty lemon twist.

NUTRITION

291kcal
Protein
13.4g
Fat
22g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Canned Light Tuna

1/8 cup Cannellini Beans

2 cups Baby Spinach

1.5 tablespoons Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tablespoon Lemon Juice

1 tablespoon Red Onion

PREPARATION

  • 1

    Drain the canned tuna and rinse the cannellini beans thoroughly.

  • 2

    Whisk together the extra virgin olive oil, lemon juice, and finely diced red onion in a small bowl to create the vinaigrette.

  • 3

    Halve the cherry tomatoes and slice the cucumber into bite-sized half-moons.

  • 4

    Place the baby spinach in a large mixing bowl and add the tuna, beans, tomatoes, and cucumber.

  • 5

    Drizzle the lemon-herb vinaigrette over the salad and toss gently to combine.

  • 6

    Serve immediately while the spinach is crisp and fresh.