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Leave beans whole or cut into 1-inch pieces. In a medium saucepan cook beans, covered, in a small amount of boiling water for 6 to 8 minutes or until crisp-tender; drain. Rinse beans with cold water; drain again. Transfer to a bowl.
Add tuna, red onion, and walnuts to beans. Toss gently to combine. For dressing, in a small bowl whisk together sour cream, mustard, balsamic and cider vinegars, dill weed, and pepper. Drizzle dressing over bean mixture. To serve, divide salad among four serving plates.