Classic Salade Niçoise (Soy-Free)

Ingredients

• 12 oz Canned Tuna in Olive Oil
• 4 large Hard-Boiled Eggs
• 1 lb Small New Potatoes
• 8 oz French Green Beans (Haricots Verts)
• 0.5 cup Kalamata Olives
• 1 pint Cherry Tomatoes
• 0.25 medium Red Onion
• 0.25 cup Fresh Basil Leaves
• 0.25 cup Extra Virgin Olive Oil
• 2 tablespoons Red Wine Vinegar
• 1 tablespoon Dijon Mustard (Soy-Free)
• 1 clove Garlic
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Place the 1 lb Small New Potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-high and cook for 15 minutes, or until the potatoes are tender when pierced with a fork. While the potatoes cook, place the 8 oz French Green Beans in a steamer basket over a pot of boiling water. Steam for 5 minutes, or until crisp-tender.
2. 2While the potatoes and green beans are cooking, prepare the vinaigrette. In a medium bowl, whisk together the 0.25 cup Extra Virgin Olive Oil, 2 tablespoons Red Wine Vinegar, 1 tablespoon Dijon Mustard (Soy-Free), 1 clove minced Garlic, 0.5 teaspoon Salt, and 0.25 teaspoon Black Pepper until well combined.
3. 3Drain the cooked potatoes and let them cool slightly. Halve or quarter the 1 lb Small New Potatoes. Drain the cooked green beans.
4. 4In a large bowl, combine the halved or quartered potatoes, the green beans, the 12 oz Canned Tuna in Olive Oil (flaked), the 4 large Hard-Boiled Eggs (quartered), the 0.5 cup Kalamata Olives, the 1 pint Cherry Tomatoes (halved), and the 0.25 medium Red Onion (thinly sliced).
5. 5Pour the prepared vinaigrette over the ingredients in the large bowl. Gently toss everything together to coat evenly.
6. 6Garnish the salad with the 0.25 cup Fresh Basil Leaves. Serve immediately or chill for later.

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