Salad Niçoise | Women's Weekly Food

Ingredients

• Salad nicoise
• 200 grams green beans, trimmed, halved
• 1 red onion sliced thinly
• 4 medium egg tomatoes, seeded, cut into thin wedges
• 3 hard-boiled eggs, quartered
• 425 grams can tuna, drained
• 1/3 cup (40g) seeded small black olives
• 1/3 cup (55g) drained caperberries, rinsed
• 1 tablespoon olive oil
• 2 tablespoons finely shredded fresh basil
• 1 tablespoon coarsely chopped fresh flat-leaf parsley dressing
• Dressing
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon lemon juice