Tuna, Bean and Escarole Salad

tuna-bean-salad Travis Rathbone


  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons extra-virgin olive oil
  • 7 cups packed chopped escarole (about 7 oz.)
  • 2 5-oz. cans tuna packed in its own juice or in water, drained and flaked
  • 1 15.5-oz. can cannellini beans, rinsed and drained
  • 2 pieces jarred roasted bell peppers, drained and chopped (about 1/2 cups)
  • 6 tablespoons shaved ricotta salata or Parmesan, optional


1. In a small bowl, whisk together lemon juice, garlic, rosemary, salt and pepper. Slowly add oil in a stream, whisking, until emulsified.

2. Combine escarole, tuna, beans and roasted bell peppers in a serving bowl. Gently toss in lemon vinaigrette until coated. Sprinkle with cheese, if desired, and serve.

  • Yield: Serves 4

Nutritional Information

Calories per serving: 278
Fat per serving: 13g
Saturated fat per serving: 2g
Cholesterol per serving: 30mg
Fiber per serving: 6g
Protein per serving: 23g
Carbohydrate per serving: 17g
Sodium per serving: 699mg
Iron per serving: 3mg
Calcium per serving: 96mg

Good to Know

If you have leftover escarole, sauté it in olive oil with garlic as a side, or stir it into soup.