Preparation

1. In a small bowl, whisk together the vinaigrette ingredients.
2. In a separate small bowl, place tuna and break up with a fork, add 2 tablespoons of the vinaigrette, toss and set aside.
3. In a 3rd small bowl, place navy beans, add 2 tablespoons of the vinaigrette and toss to combine.
4. To assemble the salad in a bowl, create a bottom layer using the bell pepper, then add a layer of navy beans, then olives, tuna, green beans, artichoke hearts and finally the basil. Drizzle remaining vinaigrette over salad. Toss before serving.
5. For a grab and go salad: Place 4 pint-size containers on the counter. Divide the chopped roasted bell pepper between the 4 containers to create the bottom layer. Divide the marinated navy beans between the 4 containers. Top each container with the olives, then the tuna, the sliced green beans followed by the artichoke hearts and the basil. Drizzle remaining vinaigrette over each of the salads. Seal with lid and refrigerate.