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"Green beans and tomatoes add a fresh twist to a classic white bean and tuna salad. By using microwave-steam-in-the-bag green beans and canned tuna, I pulled this dinner together in less than 10 minutes. Of course, I had to find something else for the kids to eat, but that just meant more for me. (It made a great lunch the next day.) Honestly, I had a feeling the kids wouldn&amp;#039;t go for it, so I halved the recipe.   This recipe is the April 26 entry in the Woman&amp;#039;s Day Everyday Cookbook, a copy of which I&amp;#039;m giving away at the end of the week. Head over here to enter, then read on to get the recipe:   I started by steaming the green beans in the microwave according to the instructions on the steam-in-the-bag package. Then I made the dressing. Into a big bowl, I drained the oil from a can of light tuna packed in oil. Then I sprinkled in 1 1/2 tablespoons red wine vinegar and some salt and pepper, and added a squirt of Dijon mustard. Whisked that then added the other ingredients to the bowl.  I made it a little bit early, so I left out the tomatoes so they wouldn&amp;#039;t get wilty. I added 2 cups drained, rinsed white beans, half the bag of steamed green beans and a small can light tuna. Tossed that to dress, then put it in the fridge. Right before I served it I added halved cherry tomatoes. (I left out the olives.) Here&amp;#039;s the recipe I used: Tuna and White Bean Salad \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a48319/tuna-white-bean-salad-7150/>