This simple Tuna and Green Bean Salad is the perfect make ahead salad for summer! It’s loaded with flaky canned tuna, cherry tomatoes, blanched greens beans, artichoke hearts, slices of red onion, olives and lots of fresh herbs. It’s great for a make ahead lunch or light dinner. This green bean and tuna salad will last for up to 4 days in the fridge.
2/3cupchopped fetaoptional (omit if dairy free/paleo/whole30
Place approximately 2 cups of ice in a large bowl and fill 1/2 full with cold water.
Bring a large pot of water to a boil. Add in the green beans and cook for exactly 2 minutes before removing the beans and placing them in the bowl with the ice bath. Leave the green beans to cool and then drain thoroughly.
Place the green beans in a large salad bowl along with the canned tuna, thinly sliced red onion, kalamata olives, cherry tomatoes, artichoke hearts, parsley and basil.
In a bowl whisk together the olive oil, lemon juice, salt and pepper. Pour the dressing over the salad and toss to coat. Serve immediately or transfer to an air tight container and store in the fridge for up to 4 days.