Enhanced Green Bean and Tuna Salad

Ingredients

Salt

to taste

Black pepper

to taste

Dijon mustard

1 tablespoon

Extra virgin olive oil

3 tablespoons

Lemon juice

2 tablespoons, freshly squeezed

Fresh parsley

1/4 cup, chopped

Kalamata olives

1/2 cup, pitted and halved

Red onion

1/4 cup, thinly sliced

Cherry tomatoes

1 cup, halved

Canned tuna

1 (15-ounce) can, drained

Green beans

1 pound, trimmed

Instructions

1. Bring a large pot of salted water to a boil. Add the trimmed green beans and cook until they are crisp-tender, about 3-4 minutes.
2. Drain the green beans and immediately rinse them under cold water to halt the cooking process and preserve their vibrant color.
3. In a large mixing bowl, combine the cooked green beans, drained tuna, halved cherry tomatoes, sliced red onion, Kalamata olives, and chopped fresh parsley.
4. In a separate small bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, salt, and black pepper to create a zesty vinaigrette.
5. Pour the vinaigrette over the salad and gently toss to ensure everything is well-coated.
6. Serve the salad chilled or at room temperature, and enjoy the refreshing flavors!