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Tuna, Bean + Spinach Salad

Prep Time10 mins
Cook Time0 mins
Course: Salad
Servings: 4


  • 200 g spinach leaves
  • 200 g cherry tomatoes halved
  • 2 red peppers capsicums, chopped
  • 240 g tinned tuna in olive oil (drained weight)
  • 1 x 400g tin cannellini beans rinsed and drained
  • 4 tbsp white wine vinegar
  • 2 garlic cloves peeled and crushed
  • Fresh basil chopped
  • salt and pepper


  • Combine the spinach leaves, cherry tomatoes and red pepper in a large bowl.
  • Add the tuna (including the oil) and the cannellini beans to the salad bowl and combine.
  • To make the dressing, combine the white wine vinegar, crushed garlic and basil leaves in a small jar with a screw top lid. Season well and shake to combine.
  • Drizzle half of the dressing over the salad.