Tuna & Green Bean Salad
Kristina
ingredients
- 1 1/2 lbs slender green beans, trimmed and halved lengthwise
- 3 tsp salt
- 2 large red potatoes, diced
- 1/3 cup fresh squeezed lime juice
- 2 garlic cloves, finely chopped
- 1/3 cup extra-virgin olive oil
- 1 tsp dried oregano
- 3/4 tsp fresh ground black pepper
- 8 oz cherry tomatoes, halved
- 1/2 cup fresh chopped basil leaves
- 1/4 cup chopped fresh parsley
- 9 oz canned tuna packed in oil, drained
directions
- 1
Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to an ice bath to cool completely. Drain the green beans and pat dry with a towel.
- 2
Add 2 tsp of salt to the cooking liquid and bring to a boil. Add the potatoes and cook until tender but still holding their shape, about 8-10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
- 3
In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 tsp salt, and 3/4 tsp pepper. Place the tomatoes, basil, and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.
Source: Nettie
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