Add this to your list of no-cook summer salads and power outage meals.
SALAD NICOISE (Pantry Cooking II)
1 can (14-1/2 ounces) French style green beans, drained
1 can (14-1/2 ounces) diced potatoes, drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes, well drained
1 can (6 ounces) tuna in oil, drained
1/4 cup pitted and halved Kalamata olives
1 tablespoon capers
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried sweet basil
1/4 teaspoon salt
Fresh ground black pepper, to taste
In a large bowl, combine green beans, potatoes, beans, tomatoes, tuna, olives, and capers. In a small bowl, whisk together remaining ingredients. Add to vegetables and tuna. Toss gently to coat with dressing. Serves 4 to 6.
