Salade Niçoise (Gluten-Free)

Ingredients

• about 340 g Canned tuna in olive oil
• 4 large Hard-boiled eggs
• about 225 g Green beans
• 1 pint Cherry tomatoes
• 0.5 cup Niçoise olives
• 0.25 cup Red onion
• 3 tbsp Olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Dijon mustard
• 0.25 tsp Salt
• 0.25 tsp Black pepper

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

Instructions

1. 1Cook green beans in boiling water for 5 minutes, then transfer to an ice bath to stop cooking. Drain well.
2. 2Halve cherry tomatoes and slice red onion thinly.
3. 3In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. 4Arrange tuna, hard-boiled eggs (quartered), green beans, cherry tomatoes, olives, and red onion on a platter or in individual bowls.
5. 5Drizzle with dressing and serve immediately.

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