Tuna & Green Bean Salad
| September 6, 2011 | Posted by Cheeks under Recipe, Salads, Side Dishes |
Here’s a quick salad to toss together in those late summer days when the produce is bountiful, the vegetables crisp, the sun sinking lower into the sky, and the thought of turning on the stove is less of an abomination. Because you need the stove, if only ever so breifly. But, trust me, it’s worth it.
The idea for the recipe came from a Martha Stewart Food recipe with a similar list of ingredients, but a much simpler dressing (only lemon juice and oil, if I recall). Sissy tried it, liked the flavors together, but thought it needed…more. More flavor, more ooomph. She said she thought I could make a better version. Me, do something better? I can’t disappoint!
The resulting salad is packed with fresh, bright flavor – the spicy radishes, the briney olives, the tangy peppers and vegetal green beans, all unified by the richness lemon-dijon dressing. It’s a perfect light summer meal, with a glass of minerally white wine, to help you savor the earlier-sinking sunset.
Tuna & Green Bean Salad
Serves 4 as a light lunch, and-6 as a side dish, easily, maybe more.
- 1 large can solid white tuna in water, thoroughly drained
- 1/2 lb green beans, trimmed and cut into 1″ pieces
- 3/4 cup sliced radishes
- 4-6 pepperocini peppers, thinly sliced
- 3 Tbsp chopped kalamata olives
- 1/2 small white onion, thinly sliced
- 2 Tbsp olive oil
- 1 Tbsp dijon mustard
- juice of 1/2 a lemon
- 1 Tbsp balsamic vinegar
- pinch of sugar
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