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12.08.2014

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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.

Ingredients

400gr green beans, frozen

1 cup black beans, cooked

1 tin tuna in brine or oil, drained

1/2 red bell pepper, chopped

2-3 Tbs parsley, finely chopped

2-4 eggs, hard boiled and cut into fourths

For the dressing

2 Tbs tartare sauce

2 Tbs olive oil

1 Tbs red wine vinegar

1/4 tsp salt or to taste

1/4 tsp black pepper, freshly ground

1/4 tsp paprika, sweet

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These are perfect cooked in the slow cooker. Soak overnight, rinse and put them in the stoneware with some veggie stock so they are covered by about 3 fingers. Cook on low for 8 hours or until soft. Measure out 1 cup portions and freeze in bags, for quick and easy salads anytime. 250 gr yielded about 3 cups.

Step 1

Put the frozen green beans in a pan of boiling water and leave until the water comes back to the boil (about 6 minutes). Drain and rinse with cold water so they stop cooking. (I like them crunchy, you can boil them for longer if you prefer them soft) When cool, place them in a large bowl.

Step 2

Add the black beans, tuna, red pepper, parsley and eggs to the bowl.

Step 3

Put the dressing ingredients (tartare sauce, olive oil, vinegar, salt & pepper and paprika) in a clean jam jar. Pop the lid on and shake till smooth. Pour the dressing over the salad and toss well.

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More green beans in salads!
Green Bean Salad with Basil, Balsamic and Parmesan by Simply Recipes
Green Bean, Tomato and Feta Salad by Kalyn’s Kitchen
Summer Green Bean Salad by 101 Cookbooks

So, what do you think? Leave me a comment!

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