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White Bean and Tuna Salad with Basil Vinaigrette

White Bean Tuna Salad with Basil Vinaigrette
Danielle Occhiogrosso Daly

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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Cal/Serv: 340
Yields: 4 servings
Total Time: 0 hours 25 mins

Kosher salt and pepper

12 oz.

green beans, trimmed and halved


small shallot, chopped

1 c.

lightly packed basil leaves

3 tbsp.

olive oil

1 tbsp.

red wine vinegar

4 c.

torn lettuce


15-oz can small white beans, rinsed


5-oz cans solid white tuna in water, drained


soft-boiled eggs, halved

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

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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