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This salad is not only pretty, it packs a healthy punch in early Spring. Super high fiber with the cannellini and green beans (not to mention the hearts of romaine) as well as super high in protein with the tuna. A lot of tuna recipes call for tuna packed in oil, but I still prefer the water-packed (either way is fine as it will be drenched in an oil-based dressing anyway). Also, you can use great northern beans instead of cannellini beans; the only substantive difference is the size. Cannellini beans are larger and a bit more sturdy than great northern beans.

Like all salads, in addition to their healthy benefits, you can whip up the dressing early in the day and drizzle over just in time to eat.

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Green Bean Tuna Salad w/ Lemon Basil Dressing

Yields 4 Portions / Prep Time :20 / Total Cook Time :20 / Portion $3.79

INGREDIENTS

1 shallot, coarsely chopped
3 tbsp. sherry / red wine vinegar 
1 tsp. kosher salt
1 lb. fresh green beans, trimmed
1½ cups fresh basil leaves
ice water
6 tbsp. olive oil
2 tbsp. fresh lemon juice
1 tsp. pepper
1 large head romaine hearts
14.5 oz. can white beans, drained
1 cup parsley¼ cup capers, drained
6 oz. jar oil-packed tuna, drained, flaked into pieces

EQUIPMENT 

blender
serrated utility knife
cutting board
saucepan
steamer
colander
mixing bowl
citrus juicer
can opener

DIRECTIONS 

1. In blender jar, combine chopped shallot, vinegar, and 1 tsp. salt. Let sit 10 minutes to blend flavors.
2. Meanwhile, cook green beans in a large pot of boiling salted water until crisp, about 4 minutes. Drain, then plunge in ice water until cool. Drain and set aside.
3. Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. 
4. Pour dressing into a large mixing bowl. 
5. Add green beans, lettuce, white beans, parsley, and capers and toss to coat. 
6. Add tuna and gently toss to combine. Transfer salad to a platter.