This week enjoy white bean and tuna salad with basil vinaigrette. This dish is loaded with healthy veggies and protein, making it a perfect weeknight meal!
Total Time: 25 Minutes Servings: 4
Calories: 340 kcal Protein: 31 g Carbohydrates: 24 g Fat: 16.5 g
Ingredients/ Equipment:
- Kosher salt and pepper
- 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
Directions:
- 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.
- Meanwhile, in a blender, puree shallot, basil, oil, vinegar, and 1/2 teaspoon each salt and pepper until smooth.
- 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.
You can find the full recipe at goodhousekeeping here!
