Salad Nicoise on Flatbread

Ingredients

• 4  ounces fresh green beans, trimmed (if desired) and cut into 1-inch-long pieces (about 1 cup)
• 1  12-ounce can chunk white or light tuna (water pack), drained and flaked
• 1  cup halved cherry tomatoes
• 1/3  cup chopped pitted nicoise or kalamata olives
• 1/4  cup finely chopped sweet onion (such as Vidalia, Walla Walla, or Maui)
• 2  tablespoons chopped fresh mint
• 1  tablespoon lemon juice
• 2  teaspoons olive oil
• 1/8  teaspoon ground black pepper
• 3  cups packaged mesclun (mixed salad greens)
• 3  Greek pita flatbreads
• 6  short wooden skewers
•   Cherry tomatoes and fresh mint leaves

Directions

In a covered medium saucepan, cook green beans in boiling water about 4 minutes or until crisp-tender. Drain. Rinse under cold water; drain again.

Place green beans in a large bowl. Stir in tuna, the 1 cup cherry tomatoes, the 1/3 cup olives, the onion, and the 2 tablespoons mint. Add lemon juice, oil, and pepper; toss to combine. Stir in mesclun.

To serve, cut pita flatbreads in half crosswise. Cut each pita half in half horizontally. Fill each pita half with about 1/2 cup of the tuna mixture. On each of the wooden skewers, thread a whole cherry tomato, a whole olive, and a mint leaf. Spear each serving with a skewer.