April 8th, 2012
From the book Real Food, Real Fast © 2006, by Sam Stern and Susan Stern. Published by Candlewick Press. Reprinted with permission of the publisher.
Boil a small pan of water. Add the green beans. Boil for 3 to 4 minutes till just crisp. Drain under cold water. Chop or leave whole.
In a small bowl, mix the garlic, sugar, salt, mustard, and vinegar. Add oil, beating or whisking.
Chuck the green beans, canned beans, onion, celery, cherry tomatoes, and herbs into a large bowl. Mix in the dressing.
Drain the tuna and fork it gently into the bean salad. Eat with warmed bread to soak up the dressing.