White Bean and Tuna Salad with Basil Vinaigrette

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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.

White Bean and Tuna Salad with Basil Vinaigrette

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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

Instructions
 

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