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White Bean and Tuna Salad with Basil Vinaigrette
Ingredients
12 oz.
green beans, trimmed and halved
1
small shallot, chopped
1 cup
lightly packed basil leaves
3 tbsp.
olive oil
1 tbsp.
red wine vinegar
4 cups
torn lettuce
1
15-oz can small white beans, rinsed
2
5-oz cans solid white tuna in water, drained
4
soft-boiled eggs, halved
Kosher salt and pepper
Spices and Seasonings
Instructions
STEP 1
Bring a large pot of water to a boil. Add 1 tablespoon salt, then green beans, and cook until just tender, 3 to 4 minutes. Drain and rinse under cold water to cool.
STEP 2
Meanwhile, in a blender, puree shallot, basil, oil, vinegar, and 1/2 teaspoon each salt and pepper until smooth.
STEP 3
Transfer half of dressing to large bowl and toss with green beans. Fold in lettuce, white beans, and tuna and serve with remaining dressing and eggs.
Nutrition Facts
(per serving)
Calories:
340 calories
Servings:
4 servings
Carbohydrates:
24 g
Fat:
16.5 g
Fiber:
8 g
Protein:
31 g
Sugar:
2 g
Meal Effort
Preparation:
10 minutes
Cook:
15 minutes
Total:
25 minutes