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On love this green bean and tuna bowl when it's hot outside. It's light but still hits the spot and those crunchy veggies with tuna just make it a go-to meal on warm days.
This is one of our classic Sunday lunches—my kids almost always dig in for seconds, and they usually push aside anything green. It’s just too colorful and tasty to skip.
Tasty Ingredients
- A handful of croutons: gives your salad that perfect crunch
- A small can of sweet corn: adds a pop of yellow and a little sweetness
- Fifteen or so black olives: because that Mediterranean vibe just can’t be beat
- Three tablespoons extra virgin olive oil: for that rich, fruity flavor
- One and a half tablespoons of balsamic vinegar: keeps all the tastes in balance
- 500 grams fresh green beans: going for the crunch and the mild flavor
- One can tuna in water: packs in the protein without weighing things down
- 300 grams really ripe cherry tomatoes: sweet and juicy, perfect every time
- Two small onions, thinly sliced: these add a crisp kick
- Salt and pepper: just toss in however much you want
Simple Step-by-Step Directions
- Put It All Together:
- After you chill your beans, toss them in with the rest. Mix up a quick dressing in a small cup with your olive oil, balsamic vinegar, some salt, and pepper. Pour that over everything and give it all a soft stir. Try not to mash it up!
- Make the Salad Mix:
- Grab a big bowl, crumble in your drained tuna. Drop in drained corn, olives, croutons, halved cherry tomatoes, plus your super thin onions. Carefully stir it up—it'll help all those flavors mix in.
- Cook the Beans:
- Drop your green beans into boiling salty water or use a steamer for 8 to 10 minutes. Keep an eye on them—you want them to keep their snap and pop of color. Once they’re done, drain and give 'em a cold water rinse to stop them from overcooking.
The trick for the best salad here? It’s gotta be about those green beans. My grandma always said you never want them soft—she said overcooked beans are like a rainy day at the beach. Just a letdown.
Storing and Prepping Ahead
This salad stays fresh in an airtight box in the fridge for a good 48 hours. Want to speed things up? Boil your beans the night before—stash them in the fridge. If you’re getting everything set up early for a special lunch or dinner, just add your croutons right at the table to keep them nice and crispy.
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Tasty Twists
Swap things out if you want! Try grilled chicken or hard-boiled eggs instead of tuna for something new. You could mix in butter beans or use both kinds for a change. Craving a real Mediterranean punch? Feta and roasted peppers are a game changer.
Serving Tips
Let this salad sit out a bit—don’t serve it super cold so you actually taste everything. It’s awesome with big slices of country bread and totally works as a starter or main. Want to fill up a bit more? Toss in some warm new potatoes and give those a splash of olive oil and a little sea salt on top.
Frequently Asked Questions
- → How do I keep beans crunchy?
To keep beans crunchy, cook them just enough in boiling water or steam them, then cool them down fast in ice water.
- → Can I swap the tuna?
Sure, swap tuna for salmon, anchovy fillets, or shredded chicken, depending on what you prefer.
- → What kind of croutons work best?
Homemade ones are the best! Use some stale bread toasted lightly with garlic and olive oil.
- → Can I make this ahead of time?
Yes, you can prep it in advance, but only add the croutons and dressing just before serving to keep them crisp.
- → How do I adjust the seasoning?
Taste the dressing first, then tweak it with more salt, pepper, or even a bit of honey if you like sweeter flavors.