-->

Advertise

White Bean and Tuna Salad with Basil Vinaigrette


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























Directions:
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.
Per serving: 340 calories, 16.5 g fat (3 g saturated), 31 g protein, 770 mg sodium, 24 g carb, 8 g fiber


Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel