Green and White Bean Salad with Tuna

By á-161741

Ingredients

• Coarse salt and ground pepper
• 3/4 pound green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons white-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 can (15.5 ounces) cannellini beans, rinsed and drained
• 1/2 small red onion, thinly sliced
• 1 can (5 ounces) solid white tuna packed in water, drained and broken into pieces
• 1/4 cup thinly sliced pepperoncini (about 9)

Preparation

Step 1

In a medium pot of boiling salted water, cook green beans until bright green and crisp-tender, about 3 minutes. Drain, rinse under cool water to stop the cooking, and pat dry. In a large bowl, whisk together vinegar and oil and season to taste with salt and pepper. Add green beans, cannellini beans, onion, tuna, and pepperoncini and stir to combine. Serve immediately.