Salade Niçoise (Egg-Free)

Ingredients

• 1 pound Small Red Potatoes
• 1/2 pound Green Beans
• 12 ounces Canned Tuna in Olive Oil
• 1/2 cup Kalamata Olives
• 1 pint Cherry Tomatoes
• 1/4 cup Red Onion
• 1/4 cup Fresh Basil Leaves
• 1/4 cup Olive Oil
• 2 tablespoons Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place the 1 pound Small Red Potatoes in a large heavy-bottomed pot and cover with cold water by at least 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and let them cool slightly for about 5 minutes. Cut the cooled potatoes into bite-sized pieces.
2. 2While the potatoes are cooking, prepare the green beans. Place the 1/2 pound Green Beans in a steamer basket over a pot of boiling water. Cover and steam for 5-7 minutes, or until they are tender-crisp (they should still have a slight bite). Immediately drain the green beans and rinse them under cold running water to stop the cooking process. Drain them well.
3. 3In a large bowl, combine the cut potatoes, the steamed 1/2 pound Green Beans, the 12 ounces Canned Tuna in Olive Oil (drained), the 1/2 cup Kalamata Olives, the 1 pint Cherry Tomatoes (halved), and the 1/4 cup Red Onion (thinly sliced).
4. 4In a small bowl, whisk together the 1/4 cup Olive Oil, 2 tablespoons Red Wine Vinegar, 1 teaspoon Dijon Mustard, 1/4 teaspoon Salt, and 1/4 teaspoon Black Pepper until well combined and slightly emulsified.
5. 5Pour the vinaigrette mixture over the ingredients in the large bowl. Gently toss everything together until all components are lightly coated with the dressing.
6. 6Garnish the salad with the 1/4 cup Fresh Basil Leaves. Serve immediately.

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