Photo of Celery, White Bean & Tuna Salad by WW

Celery, White Bean & Tuna Salad

Points® value
Total Time
10 min
10 min
Celery is a long-lasting fridge staple that’s often only reached for when cooking soups or stews. But it’s wonderful in salads, where its crunch and natural salinity are most welcome. Here it pairs with creamy white beans and tuna—two pantry staples—for a pull-from-what-you’ve-got lunch that holds up well and tastes delicious. If you don’t have lemons on hand, substitute any kind of vinegar you have. And if you don’t have parsley, no worries; the salad will be delicious without it.


Olive oil

1 tbsp(s)

Lemon zest

½ tsp(s)

Fresh lemon juice

1 tbsp(s)

Dijon mustard

1 tsp(s)

Kosher salt

¼ tsp(s)

Black pepper

¼ tsp(s)


1 cup(s), thinly sliced

No-salt-added canned drained cannellini beans

15 oz, rinsed and drained

Fresh parsley

¼ cup(s), leaves (optional)

Canned tuna packed in water

5 oz, albacore, drained and flaked


  1. In a large bowl, whisk together oil, lemon zest and juice, mustard, salt, and pepper. Add celery and beans and toss to combine. Stir in parsley, if desired. Arrange tuna on top of salad.
  2. Serving size: 1⅓ cups