Tuna And White Bean Salad With Eggs Recipe

Ingredients

4 ounces green beans, trimmed

2 cans (5 ounces each) solid white tuna packed in water, drained and flaked

1 can (15.5 ounces) cannellini beans, rinsed and drained

1 large red bell pepper, diced small

3 tablespoons extra-virgin olive oil

1/4 cup fresh lemon juice (from 2 lemons)

1 cup fresh parsley leaves

1/4 cup coarsely chopped fresh chives

Coarse salt and ground pepper

4 medium-cooked large eggs, halved

Preparation

In a large pot of boiling salted water, cook green beans until crisp-tender, 3 minutes. Drain and run under cold water to stop the cooking. In a large bowl, combine tuna, beans, bell pepper, olive oil, lemon juice, parsley, and chives. Season with salt and pepper; toss to combine. Serve with green beans and eggs.