Salade Niçoise (Egg-Free)

Ingredients

• about 450 g Potatoes
• about 225 g Green beans
• 2 cans Canned tuna in olive oil
• 1 pint Tomatoes
• 0.5 cup Niçoise olives
• 0.25 small Red onion
• 0.25 cup Olive oil
• 2 tablespoons Red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove Garlic
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Fresh basil leaves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Boil potatoes until tender, about 15 minutes. Drain and let cool slightly. Cut into quarters.
2. 2Steam or blanch green beans until tender-crisp, about 5 minutes. Plunge into ice water to stop cooking. Drain and set aside.
3. 3In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
4. 4Add potatoes, green beans, tuna (drained), halved tomatoes, Niçoise olives, and thinly sliced red onion to the bowl. Gently toss to combine.
5. 5Arrange salad on plates and garnish with fresh basil leaves. Serve immediately or chill for later.

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