2 cups green beans raw and cleaned or frozen
1 can light tuna packed in water, BPA-free
1/4 Red onion sliced thinly
4 Artichoke hearts marinated, sliced thinly
2 tbsp fresh dill minced
3 tbsp lemon juice
1 pinch Salt and pepper
1 clove garlic mined
1 tsp Dijon mustard
Bring a medium-sized pot of water to a boil. Add the green beans and blanch for about 1 minute or until bright green and slightly tender (or if frozen, about 2 minutes). Pour into a colander and run under cold water.
Put your cooked green beans into a large bowl. Add your remaining salad ingredients.
For the dressing, add all of the ingredients to a mason jar and shake to combine. Pour over your salad and toss to coat. Enjoy!