Saturday, April 21, 2012
Green and Bean Salad with Tuna
Recipe from Everyday Food May 2011
Husband-Tested in Alice’s Kitchen
This made a great healthy lunch to put in my EasyLunchbox. It took no time at all to make. While the water was coming to a boil, I prepped the rest of the ingredients for this salad. Since you must blanch the green beans first, I went ahead and blanched way more than what I needed so that I would have extras for other meals. In the photo you’ll see that I also included Cauliflower-White Bean Dip with cucumber and radish chunks for dipping and then for a treat, I added 6 Terra Spiced Sweet Potato Chips, just enough for a satisfying crunch.
Coarse salt and ground pepper
3/4 pound green beans, trimmed and cut into 1-inch pieces
2 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
1 can (15.5 ounces) cannellini or garbanzo/chickpeas beans, rinsed and drained
1/2 small red onion or 1 large shallot, thinly sliced
1 can (5 ounces) solid white tuna packed in water, drained and broken into pieces
1/4 cup thinly sliced pepperoncini
In a medium pot of boiling salted water, cook green beans until bright green and crisp-tender, about 3 minutes. Drain, rinse under cool water to stop the cooking, and pat dry.
In a large bowl, whisk together vinegar and oil and season to taste with salt and pepper. Add green beans, cannellini beans, onion, tuna, and pepperoncini and stir to combine. Serve immediately.
Per serving: 229 calories; 9 grams fat (1 gram saturated fat); 15 grams protein; 23 grams carbohydrates; 8 grams fiber