Salad Nicoise with Mint-Lemon Dressing

• 6 ounces slender green beans, trimmed, halved
• 5 6-ounce cans solid white tuna packed in oil, drained, 1/4 cup plus 2 tablespoons oil reserved
• 1 pint cherry tomatoes, halved
• 1/2 cup Nicois olives* or pitted Kalamata olives
• 7 tablespoons thinly sliced fresh mint
• 1/2 cup olive oil
• 4 tablespoons fresh lemon juice
• 1 garlic clove, peeled
• 3/4 teaspoon ground cumin
• 1 5-ounce bag mesclun salad mix
• Lemon wedges

1. Place green beans in processor.
2. Using on/off turns, coarsely chop.
3. Place in large bowl.
4. Mix in tuna, tomatoes, olives, and 4 tablespoons mint.
5. Season with salt and pepper.
6. Place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor.
7. Process until well blended.
8. With machine running, slowly add 1/4 cup drained tuna oil.
9. Process until smooth.
10. Transfer to medium bowl.
11. Season dressing to taste with salt and pepper.
12. Place mesclun in another bowl.
13. Drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice; toss.
14. Transfer to platter.
15. Arrange tuna salad over mesclun.
16. Drizzle dressing over.
17. Garnish with lemon wedges.
18. *Small brine-cured olives; available at Italian markets, specialty foods stores and some supermarkets.

green beans, solid white tuna, cherry tomatoes, nicois olives, mint, olive oil, lemon juice, garlic, ground cumin, salad mix, lemon wedges

Taken from www.epicurious.com/recipes/food/views/salad-nicoise-with-mint-lemon-dressing-105343 (may not work)