White Bean and Tuna Salad with Basil Vinaigrette

Name: White Bean and Tuna Salad with Basil Vinaigrette
Total time: 25 min
Yield: 4 serving(s)
Ingredients: Kosher salt and pepper; 12 oz. green beans, trimmed and halved; 1 small shallot, chopped; 1 c. lightly packed basil leaves; 3 tbsp. olive oil; 1 tbsp. red wine vinegar; 4 c. 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

By The Good Housekeeping Test KitchenPublished: Jun 7, 2019

White Bean Tuna Salad with Basil Vinaigrette

Danielle Occhiogrosso Daly

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

340

Jump to recipe

This easy dinner is loaded with veggies and topped with an herby dressing. Best of all, it's gluten-free and a perfect weeknight meal.

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Ingredients

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

1. Step 1Bring 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.
2. Step 2Meanwhile, in a blender, puree shallot, basil, oil, vinegar, and 1/2 teaspoon each salt and pepper until smooth.
3. Step 3Transfer 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.

Nutritional Information (per serving): About 340 calories, 16.5 g fat (3 g saturated), 31 g protein, 770 mg sodium, 24 g carb, 8 g fiber

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