Name: Tuna and White Bean Salad with Eggs
Ingredients: 4 ounces green beans, trimmed; 2 cans (5 ounces each) solid white tuna packed in water, drained and flaked; 1 can (15.5 ounces) cannellini beans, rinsed and drained; 1 large red bell pepper, diced small; 3 tablespoons extra-virgin olive oil; 1/4 cup fresh lemon juice (from 2 lemons); 1 cup fresh parsley leaves; 1/4 cup coarsely chopped fresh chives; Coarse salt and ground pepper; 4 medium-cooked large eggs, halved

In a large pot of boiling salted water, cook green beans until crisp-tender, 3 minutes. Drain and run under cold water to stop the cooking. In a large bowl, combine tuna, beans, bell pepper, olive oil, lemon juice, parsley, and chives. Season with salt and pepper; toss to combine. Serve with green beans and eggs.

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Tuna and White Bean Salad with Eggs

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