Homemade garlic croutons and crunchy green beans give new style to this Italian favorite.

  • 2 tablespoons plus 1/4 cup olive oil
  • 4 ounces (1/2 8-ounce long loaf) Italian bread, cut into 1-inch cubes
  • 2 large garlic cloves, crushed with side of chef's knife
  • 1/2 pound green beans, trimmed
  • 1/4 cup red-wine vinegar
  • 2 tablespoons capers, drained and chopped
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 can (12 ounces) solid white tuna in water, drained and broken into large pieces
  • 1 can (16 to 19 ounces) white kidney beans (cannellini), rinsed and drained
  • 2 tomatoes, each cut into 8 wedges
  • 1 head green-leaf lettuce, torn into 2-inch pieces
  • 1/2 small head chicory, torn into 2-inch pieces
  • 1 small red onion, cut in half and thinly sliced

1. In nonstick 12-inch skillet, heat 2 tablespoons olive oil over medium heat. Add bread cubes and garlic and cook, stirring occasionally, until bread is lightly browned. Remove skillet from heat; discard garlic.

2. In 2-quart saucepan, in 1 inch boiling water, heat green beans to boiling over high heat. Reduce heat to low; simmer 5 to 10 minutes until beans are tender-crisp. Drain and rinse beans under running cold water to cool slightly.

3. In large salad bowl, with fork or wire whisk, mix red-wine vinegar, capers, sugar, mustard, salt, pepper, and 1/4 cup olive oil until blended.

4. To dressing in bowl, add tuna, white kidney beans, tomatoes, lettuce, chicory, red onion, green beans, and croutons; toss to serve.

Each serving: About 520 calories, 31 g protein, 48 g carbohydrate, 24 g total fat (4 g saturated), 29 mg cholesterol, 1195 mg sodium.

Servings per Recipe: 4 

7 Cool Salad Suppers



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