Ingredients

Start to finish: 30 minutes
Servings: 5

For the dressing:
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the salad:
1 cup long grain white rice
1/2 teaspoon salt
12 ounces fresh green beans, ends trimmed, cut into 1-inch pieces (about 3 cups)
1 cup thinly sliced celery
1 cup diced red bell pepper (1 small)
1 cup diced red onion (1 small)
1/2 cup chopped fresh basil
Two 6-ounce cans water-packed chunk light tuna, drained and broken into large flakes

Directions

In a small bowl, whisk together the dressing ingredients, then set aside.

Cook the rice with salt according to package directions. Once the rice has cooked, spread it on a large baking sheet to cool.

Meanwhile, bring a large pot of water to a boil. Add the green beans and cook until tender-crisp, about 5 minutes. Drain in a colander and rinse under cold running water. Transfer to a large serving bowl.

Add the celery, bell pepper, onion and basil to the green beans. Add the cooled rice and dressing, then toss to combine thoroughly. Add the tuna and toss together gently. Serve immediately or cover and refrigerate until serving time.

Nutrition information per serving: 368 calories; 13 g fat (2 g saturated); 23 mg cholesterol; 43 g carbohydrate; 20 g protein; 3 g fiber; 677 mg sodium.