Tuna and Butter Bean Salad

By LRay

Martha Stewart Living, September 2016, page 78.

Power Lunches

Ingredients

• Toppings: 1/2 cup each butter beans, rinsed and drained, oil-packed tuna; thinly sliced celery, torn croutons (for recipe see page 80).
• Tomato Vinaigrette: 1 tablespoon red-wine vinegar, 1/2 teaspoon /Dijon mustard, 2 tablespoons extra-virgin olive oil, 2 tablespoons quartered cherry tomatoes, salt and pepper to taste.

Preparation

Step 1

Salad Stars: Portable salads call for hearty greens that won't wilt by noon. We build on a base of one cup each of torn baby kale and romaine for maximum flavor and crunch.

Packing Trip: Store toppings like croutons and toasted nuts in a resealable plastic bag or other separate container so they don't get soggy.
Be sure to leave extra space in then container for easy mixing. To avoid wilted greens, add dressing, salt, and pepper just before eating, the cover and shake.