Tag: green beans

Nicoise Tuna Bean Salad (Gluten-Free, Dairy Free)

Nicoise tuna bean salad is an easy meal prep recipe for weekday lunches. A brightly flavored lemon-mustard dressing makes it extra delicious.

Tuna Chickpea Salad

I’m a sucker for cute packaging. I know it’s silly, but they always draw me in. For some reason, tuna of all things always seems to have the cutest cans! The Trader’s Joes packaging is especially adorable, but I also love this Bella Portofino packaging. (I got these as samples, but you can buy it at Shop Rite.)

The problem is that I usually buy tuna, then let it sit in my cabinet for ages before finally tossing it into some pasta sauce with capers and feta. Which is delicious, but a little boring.

Back in the summertime, I had a delicious Nicoise salad with seared tuna at Busboys & Poets in DC. It had a bright, lemony dressing that reminded me of the ones in my mayo-free chicken salad. I was inspired to use those same flavors in this tuna and bean salad that’s perfect to prep ahead for a week of packable lunches.

Beans, Shallot, Tomato, and Lemon

This salad is really simple, and it’s the kind of recipe that gets better as it sits in the fridge and the flavors meld. It has a fantastic combination of creamy, salty, fresh, and tangy flavors.

Since the ingredients are so simple, it’s important to use the best ingredients you can. I use fresh green beans, heirloom tomatoes, and organic lemons. I  always look for tuna that’s packed in olive oil instead of water, but you can use whatever your favorite happens to be. Tuna in oil has a little more fat, but I personally think it has a better texture (more silky, less dry) and a more mellow flavor that makes it worth it.

if you have them, this salad is also delicious with two chopped hard boiled eggs mixed in. I don’t usually bother only because I hate making them.


Nicoise Tuna Bean Salad

Serves 4

Ingredients

  • 1/4 pound fresh green beans, trimmed and cut into 1-inch pieces
  • 1 can chickpeas, rinsed and drained
  • 1 can tuna, preferably packed in oil, drained
  • 1 cup diced fresh tomatoes
  • 1/4 cup Nicoise or kalamata olives, pitted
  • 2 celery ribs, thinly sliced
  •  2 lemons, juiced
  • 2 Tablespoons Dijon mustard
  • 1/2 shallot, minced
  • 2 Tablespoons olive oil
  • salt and pepper

Directions

Bring a small pot of water to a boil. Add the green beans and cook for 3-4 minutes, or until bright green and tender crisp. Drain and immediately run under cold water to stop the cooking process. 

In a medium bowl, combine the green beans, chickpeas, tuna, tomatoes, olives, and celery. Mix well. 

In a small bowl, whisk together the lemon juice, mustard, shallot, and olive oil. Pour the dressing over the salad and mix to combine. Season to taste with salt and pepper.  Serve immediately, or refrigerate. 

0.0 rating

Loading nutrition data…

MAKING ONE OF MY RECIPES? Share a photo on my Facebook page or tag @HealthyDelish on Instagram. Nothing makes me happier than seeing people enjoy my recipes! And don’t forget to sign up for email updates so you’ll never miss a new recipe.

I am not a certified nutritionist.  Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.

<!–

–>

Quinoa Salad with Tibetan Herb Dressing for #SundaySupper

This quinoa salad might not look like much, but it’s deceptively flavorful! The simple combination of quinoa, blanched green beans, and grape tomatoes gets BIG flavor from a Tibetan herb dressing loaded with ginger, cilantro, garlic, and a hint of spice. Top it all off with a few slivered almonds and you have a lunch that you’ll look forward to all morning!

I’ve eaten this for lunch almost every day for the last two weeks and I’m still not tired of it. In fact, I’m completely head over heels in love with the dressing.

The dressing is based on one that I had at this year’s Big Summer Potluck and I just. can’t. get. enough! I thought about it pretty much the entire 4 hour drive home, and made it myself very shortly after. It’s thick and pesto-like and incredibly pungent from tons of fresh ginger and garlic. It smells really strong when you first make it, but it mellows out a ton after a night in the fridge, so you don’t have to worry too much about having Godzilla breath if you eat this at your desk (although a mint afterward wouldn’t be the worst idea. Especially if you have afternoon meetings.)

Quinoa Salad with Tibetan Herb Dressing

I like to spend 15 minutes on Sunday night making a big batch of this quinoa salad to eat for lunch all week. I bring the extra dressing to work with me in a small mustard jar.

Author: Lauren Keating

Serves: 4

Ingredients

  • 1 cup quinoa, rinsed very well
  • 1 cup French-style green beans, trimmed
  • ¼ cup grape tomatoes, halved
  • ¼ cup cilantro
  • 2 tablespoons freshly grated ginger
  • 3 cloves garlic, minced
  • 1 teaspoon chili sauce (like sambal oelek or sriracha)
  • 1 lemon, juiced
  • 2 tablespoons water
  • 2 tablespoons slivered almonds

Preparation

  1. Add the quinoa and 2 cups of water to a medium saucepan. Bring to a boil, then reduce heat to medium and cover. Cook 10 minutes, or until done.
  2. Fill a second pot with about 2 inches of water. Bring to a boil. Add the green beans and cook for 30 seconds, or until bright green. Drain.
  3. Add the cilantro, ginger, garlic, and chili sauce to a food processor or blender. Process until it forms a thick, pesto-like puree. Stir in the lemon juice; thin with water.
  4. Combine the warm quinoa, beans, and tomatoes in a large dish. Stir in half the dressing. Let cool completely.
  5. Top with slivered almonds immediately before serving. Serve with additional dressing.

3.2.2124

This week the #SundaySupper group is switching things up and focusing on lunch! There’s lots of focus on back to school right now, but even as an adult I still try to pack a lunch whenever I can. When I know that I’m having a healthy lunch, the rest of my day seems to fall in place so easily.

Here are some great lunchbox ideas from the rest of the group!

Sandwiches, Wraps and Entrees:

Munchies, Salads and Sides:

Sweet Treats:

And remember that we have a #SundaySupper chat at 7 PM each on Sunday evening. We tweet throughout the day using the hashtag #SundaySupper, then we all gather to share ideas, recipes and answer questions from 7-8 PM ET. Check out our #SundaySupper Pinterest Board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movement.

<!–

–>

PARMESAN ROASTED GREEN BEANS & PLUM TOMATOES

WASH AND TRIM YOUR GREEN BEANS. WASH PLUM TOMATOES. LAY BOTH ON A SHEET PAN AND DRIZZLE WITH OIL OF YOUR CHOICE. (I USED AVOCADO OIL-BUY IT HERE, BUT OLIVE OIL IS FINE.)

SPRINKLE WITH SALT AND PEPPER AND TOSS TO COAT. 

ROAST AT 400 DEGREES FOR 5 MINUTES. STIR. ROAST AN ADDITIONAL 8 MINUTES TO KEEP GREEN BEANS CRUNCHY OR LONGER IF YOU DON’T WANT THEM CRUNCHY. 

ONCE OUT OF THE OVEN IMMEDIATELY SPRINKLE WITH SHREDDED PARMESAN OR ASIAGO CHEESE. RETURN TO THE OVEN FOR ONE MINUTE TO MELT.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close