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Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.
In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper. Place the tomatoes, basil and parsley in a large serving bowl. Add the tuna and toss gently to combine. Add the green beans and potatoes and gently combine. Pour the dressing over the salad and toss to coat.
Per Serving: Calories: 321; Total Fat: 15 grams; Saturated Fat: 2 grams; Protein: 17 grams; Total carbohydrates: 31 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 8 milligrams; Sodium: 1217 milligrams
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Green Bean Salad
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By penny100
Grayslake, IL
on October 01, 2011
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Great very hearty salad. Very tasty & fun to make.
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