• 1/2 pound tiny green beans
  • 1/2 pound tiny ripe tomatoes, cut into wedges
  • 1 green bell pepper, seeded and cut into strips
  • 1 English cucumber, cut into thick strips
  • 2 ounces canned anchovies, drained
  • 1/2 cup pitted black olives
  • 7 ounces water-packed canned tuna, drained and flaked
  • 1/2 cup sliced water chestnuts
  • 4 hard-cooked eggs, quartered
  • 5 tablespoons extra-virgin olive
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, minced
  • Pinch salt
  • Pinch freshly ground black pepper
  • 2 tablespoons finely chopped flat-leaf parsley
  1. Blanch the beans briefly until tender-crisp and refresh in cold running wanter. Pat dry.
  2. Mix the tomatoes, pepper, and cucumber in a large salad bowl (or place in separate piles around the inside of the bowl. Arrange the anchovies, olive, tuna, water chestnuts, and eggs over the top.
  3. Make a dressing by vigorously mixing the oil, vinegar, and garlic with the salt and pepper.
  4. Pour the dressing over the salad and sprinkle with the parsley.

Serves 4

NUTRITION AT A GLANCE

Per serving: 405 calories, 26 g protein, 14 g carbohydrates, 27 g fat, 5 g saturated fats, 1010 mg sodium, 240 mg cholesterol, 4 g fiber