Preparation time:
25 minutes
Total time:
45 minutes
Makes:
4 to 6 Servings

Ingredients
Dressing

¼ cup olive oil
2 tbsp red-wine vinegar
1 tbsp Dijon mustard
½ tsp granulated sugar
¼ tsp salt

Salad

1 lb mini Yukon Gold potatoes
4 oz green beans, trimmed
1 cup cherry tomatoes, halved
2 170-g water-packed solid white tuna, drained and chunked
3 hard-boiled eggs, peeled and quartered
2 cups radish, onion or broccoli sprouts
2 tbsp chopped basil

Instructions

Whisk together dressing ingredients in a large bowl. Set aside.
Place potatoes in a pot of cold salted water, bring to a boil and cook for 15 min or until tender. Remove potatoes with a slotted spoon, reserving cooking water. Cut potatoes in half; set aside. Add beans to potato pot and boil until tender-crisp, 3 to 4 min. Drain and rinse with cold water.
Serve all components separately. Or toss potatoes with dressing, add tomatoes and green beans and transfer to a large plate. Top with tuna, eggs, sprouts and basil. Add olives and serve with crusty bread, if desired.

Nutrition (per Serving)

calories
250 
protein
16 g
carbohydrates
16 g
fat
14 g
fibre
2 g
iron
2 mg
sodium
529 mg

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