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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  1. Kosher salt and pepper
  2. 12 oz. green beans, trimmed and halved
  3. 1 small shallot, chopped
  4. 1 c. lightly packed basil leaves
  5. 3 tbsp. olive oil
  6. 1 tbsp. red wine vinegar
  7. 4 c. torn lettuce
  8. 1 15-oz can small white beans, rinsed
  9. 2 5-oz cans solid white tuna in water, drained
  10. 4 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.
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