Tuna and Green Bean Salad

I love this as a lunch in the summer with fresh green beans. This salad can be made any time of the year though! -Kristin

1 1/2# green beans, trimmed and halved
3 t. salt
2 large red potatoes, diced
1/3 c. fresh lemon juice
2 garlic cloves, finely chopped
1/3 c. olive oil
1 t. oregano
3/4 t. pepper
8 oz. cherry tomatoes, halved
1/2 c. fresh basil, chopped
2 T. dried parsley
9 oz tuna, drained

Cook beans until crisp tender; about 4 minutes. Drain. Place in ice water to cool; drain and pat dry.
Add 2 t. salt to same cooking liquid and bring to boil. Add potatoes and cook till just tender; (about 8-10 minutes). Transfer to ice water to cool and stop cooking process. Drain; pat dry.
In a bowl whisk together lemon juice, garlic, oil, oregano, 1 t. salt and pepper.
Place tomatoes, basil and parsley in large bowl. Add tuna; toss gently to combine. Add veggies and pour dressing over then toss to coat.