A colourful, filling salad with green beans, black beans, tuna fish, red pepper and boiled egg. And a tasty dressing made with tartare sauce. Refreshing, light and satisfying.
I love salads. Especially the huge variety, packed with all sorts of ingredients that actually constitute a full meal rather than a side dish. An ideal summer dinner for me is one of these biggies with lots of veg but also something substantial to keep me going. Like some beans, or pasta, or quinoa… you get the picture. I especially love the combination of beans and tuna fish. Here I’ve paired them up and added some green beans, just like my mum used to do years ago. She would make a wonderful salad with green beans, kidney beans and tuna, dressed in olive oil and lots of lemon juice, and I would eat tonnes of it.
Here I decided to use black beans, as I had some in the cupboard and I’ve been really curious to try them. They are delicious. I also added some other ingredients, for no particular reason other than they were on hand. And I felt they would taste good. And they did. The dressing is one of my favourites. I use tartare sauce as a base and just add some oil and something tangy – in this case vinegar. It really suits the tuna and beans.
So make up a batch of this and enjoy it straight from the bowl. Just make sure it’s a big one.