Instructions: Fresh flageolets (tiny French kidney beans) are rarely available in the US but the dried beans are wonderful in European-style summer salads.

Flageolets do not have to be soaked overnight. (White navy beans may be substituted, cooked al dente.)

This recipe incorporates them in a
traditional Salade Nicoise, which profits from being made ahead of time and needs only a baguette and a bottle of chilled Bandol to make a complete picnic. Update from Kim: Many restaurants in this country use seared fresh tuna in their Nicoise salads. Restaurants in Nice (France)

are today using the canned variety.

1. Whisk together all the dressing ingredients except the salt and pepper, and set aside at room temperature for the flavors to develop. Before serving, season to taste with salt and pepper. (see alternative)

2. Place the flageolet beans in a medium size saucepan, and cover with the water. Bring to a boil, reduce the heat, and simmer gently until tender, 40 to 60 minutes. Drain.

3. While the flageolets are cooking, cook the haricots verts in boiling water until crisp-tender, 2 to 3 minutes. Drain, refresh under cold water and pat dry. Set them aside.

4. Combine the flageolets, tuna, capers, scallions, thyme, and haricots verts in a large bowl. Whisk the dressing and add to the salad, tossing gently and thoroughly.

5. Divide the lettuce leaves among individual plates, or arrange on one large serving platter. Top with the tuna and vegetables, garnish with the eggs, tomato wedges, and olives, and serve.

salad dressing. Salad without the dressing 502 cals, 10g fat (18% cff).

The "Hay Day" country market opened its doors in 1978 as a farm stand in Westport, CT. It grew into a market that offers fruits and vegetables, as well as breads, cheeses, and prepared foods. Today there are more than a dozen Hay Day locations across the East Coast. Kim Rizk is a professional cook and food writer whos been involved in many aspects of the Hay Day business, both in and out of the kitchen. The HAY DAY COUNTRY MARKET

NOTES : Toss tuna, white beans and green beans together with a mustardy vinaigrette and serve it with French bread and voila! instant picnic. anywhere. Most of the fat comes from the dressing.

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