| 13 | 20 | 936 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 1 |
| 1 can drained | Tuna, albacore, flaked, canned in water |
| 5 tomato | Cherry Tomatoes (halved) |
| 12 bean | Green/yellow string beans, raw (trimmed, steamed then blanched) |
| 1/4 cup whole | Black olives (optional) |
| 1 medium pepper(s) | Red bell pepper (grilled or roasted then cut into strips) |
| 1 medium egg | Egg, hard boiled (peeled and halved) |
| 1/4 cup | Cannellini beans, canned |
| 3 tbsp | Extra virgin olive oil |
| 1 1/2 tbsp | Apple cider vinegar |
| 1 clove(s) | Garlic (minced) |
| 1/2 tsp | Honey |
| 1/2 tsp | Dijon mustard |
| 4 potato | Red mini potato (boiled and halved) |
For the salad:
Toss cannellini beans in 3 tbsp of homemade pesto. Combine tuna, tomatoes, green beans, potatoes, olives, pepper, and egg.
For the dressing:
In bowl, whisk together oil, vinegar, garlic, mustard and honey. Pour over salad and enjoy!
| Meat | 2.2 |
| Meat Alternative | 0.8 |
| Vegetables | 6.3 |
