This 1950s classic is a staple of picnics and salad bars.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
Ring in the New Year with this zesty salad that's dressed in a smoky and spicy vinaigrette. It’s important to chop the bell peppers and onion the same size as the beans, to ensure a bit of crunch in every bite!
Does Not Apply
Source: Kalyn's Kitchen