Green bean tuna salad

Green Bean and Vegetable Salad with Tuna and Dijon Vinaigrette

Today’s new recipe comes from growingagreenworld.com.

I didn’t alter this recipe substantially, so I’ll send you to the site for the full recipe here:

This recipe calls for a vinaigrette made of 1 tablespoon each of red wine vinegar, balsamic vinegar and lemon juice, mixed with ¼ cup olive oil, a minced shallot, minced garlic clove and a teaspoon of Dijon mustard.

That gets tossed with a can of tuna, a can of drained garbanzo beans, a pint of cherry tomatoes sliced in half, 8 ounces steamed green beans, 1 tablespoon capers, ¼ cup chopped parsley and four cups of lettuce.

Again, this recipe doesn’t count toward my cookbook countdown, but it still counts as a tasty lunch. Which is handy, since it serves 4 so I’ll be eating it all week.