Tuna Bean Salad
This colorful and nutritious salad is a feast for both the eyes and taste buds. The medley of green beans, mixed beans, cherry tomatoes, and eggs is dressed in a tangy mustard vinaigrette, with flaked tuna adding a satisfying protein boost. Perfect for a light and refreshing meal that comes together effortlessly!
— Constant Cookbook
Ingredients
- 100g/3½oz green beans
- 2 eggs
- 400g tin mixed beans
- 100g/3½oz cherry tomatoes
- 4 spring onions
- 160g tin tuna steak in water, drained
- 1 tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- 1 tsp Dijon mustard
- and freshly ground sea saltblack pepper
Instructions
- Cook the green beans in a pan of boiling water for 4 minutes. Plunge them into a bowl of very cold water.
- Cook the eggs in a pan of boiling water for 8 minutes. Drain in a sieve under cold running water until cold. Peel and cut the eggs into quarters.
- For the dressing, whisk the oil, vinegar and mustard in a large bowl until thick. Season with black pepper.
- Add the green beans, mixed beans, cherry tomatoes and spring onions to the dressing and mix. Flake the tuna on top and add the hard-boiled eggs. Season with black pepper.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 390kcal
- Carbohydrate Content: 21g
- Fat Content: 15g
- Fiber Content: 8.5g
- Protein Content: 39g
- Saturated Fat Content: 3g
- Sugar Content: 5.5g
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