What You Need:

Water
1/4 tsp salt
8oz. fresh green beans, stems trimmed
1/3C olive oil and vinegar dressing
1 tsp Dijon style mustard
1 (15 oz.) can cannellini beans, rinsed and drained
3 C of lettuce
2 (6 oz.) cans of solid white tuna in water, drained and flaked
3 eggs, hard boiled, peeled and cut into wedges
1/2 C red radishes, sliced
1/3C of pitted Kalamata olives
Pepper

How to Make It:

Pour enough water into a skillet to fill it half full then sprinkle in the salt.
Place the skillet over medium high heat, bring the water to a boil then add the green beans.
Simmer the beans for 4 minutes or until crisp tender then drain and rinse under cold water for 1 minute.
In a bowl whisk together the dressing and mustard.
Place the green beans and 1 tbsp of the dressing in a bowl and toss to coat.
Place the cannellini beans and 1 tbsp of the dressing in a bowl and toss to coat.
Spread the lettuce over a large platter.
Mound the green beans in one corner of the platter.
Mound the cannillini beans in another corner.
Mound the tuna onto the platter.
Place the egg wedges, radishes and olives onto the platter.
Pour the remaining dressing over the entire salad and season with the pepper.

Makes 4 servings

This summer platter is great for a late lunch on a hot day. Just place mounds of the ingredients onto the platter and add a loaf of crusty bread and enjoy. Substitute chicken, turkey or even pork for the tuna if you wish.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 4 minutes
Total Time: approximately 24 minutes

Nutritional Information: (approximate values per serving)
Calories 403; Fat 22g; Saturated Fat 3g; Carbohydrates 19g; Protein 29g; Fiber 6g;
Cholesterol 191mg; Sodium 835mg