Salad Nicoise

1/2 pound green beans
1/2 pound cherry tomatoes, cut into wedges
1 green bell pepper, seeded and cut into strips
1 English cucumber, cut into thick strips
1/2 cup pitted black olives
12 oz water-packed canned tuna, drained and flaked
1/2 cup sliced water chestnuts
4 hard-cooked eggs, quartered
5 tablespoons extra-virgin olive oil
1 tablespoons white wine vinegar
1 clove garlic, minced
Pinch salt
Pinch freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley

Blanch the beans briefly until tender-crisp and refresh in cold running water. Pat dry.

Mix the tomatoes, pepper, and cucumber in a large salad bowl (or place in separate piles around the inside of the bowl. Arrange the olives, tuna, water chestnuts, and eggs over the top.

Make a dressing by vigorously mixing the oil, vinegar, and garlic with the salt and pepper. Pour the dressing over the salad and sprinkle with the parsley.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user DAVE7777.