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🍽️ Fresh bean and tuna salad with tomatoes

319 kcal · 30 min · 4 servings

Ingredients

• 200 g green beans
• salt
• 1 bunch spring onions
• 2 tomatoes
• 250 g kidney beans (can; drained weight)
• 300 g tuna in its own juice (can; drained weight)
• 3 tbsp white wine vinegar
• 1 tsp mustard
• 1 tsp honey
• pepper
• 3 tbsp olive oil
• 2 garlic cloves

Instructions

1. 1. Rinse the green beans under running water.
2. 2. Trim the hard ends off the beans.
3. 3. Bring a pot of salted water to a boil.
4. 4. Cook the beans in the water for about 8 to 10 minutes until they are still crisp-tender.
5. 5. Remove the beans from the pot using a slotted spoon.
6. 6. Place them immediately into a bowl of ice water to stop the cooking process.
7. 7. Let the beans drain well.
8. 8. Peel the skins off the spring onions.
9. 9. Cut the spring onions into pieces about 1 cm in size.
10. 10. Boil the spring onion pieces for 2 minutes in boiling water.
11. 11. Also shock the spring onions immediately in ice water.
12. 12. Wash the tomatoes under running water.
13. 13. Remove the hard core at the top of the tomatoes.
14. 14. Slice the tomatoes.
15. 15. Drain the kidney beans in a colander.
16. 16. Rinse the kidney beans briefly with water.
17. 17. Let the kidney beans drain well.
18. 18. Drain the oil from the tuna can.
19. 19. Break the tuna into large pieces using a fork.
20. 20. Place the drained green beans into a large bowl.
21. 21. Add the spring onions to the bowl.
22. 22. Add the tomato slices to the bowl.
23. 23. Add the tuna pieces to the bowl.
24. 24. Gently mix all ingredients in the bowl.
25. 25. Pour the vinegar into a small separate bowl.
26. 26. Add the mustard to the bowl with the vinegar.
27. 27. Add the honey to the bowl.
28. 28. Season the mixture with salt and pepper.
29. 29. Whisk the dressing ingredients vigorously.
30. 30. Gradually stir the olive oil into the dressing.
31. 31. Use a whisk to bind the emulsion.
32. 32. Peel the garlic clove.
33. 33. Press the garlic directly into the dressing.
34. 34. Mix the garlic well with the dressing.
35. 35. Taste the dressing to finish seasoning.
36. 36. Pour the finished dressing over the salad.
37. 37. Mix the salad and dressing well.
38. 38. Let the salad rest briefly.
39. 39. Portion the salad onto individual plates.
40. 40. Sprinkle some fresh pepper over the finished portions.

Nutrition per serving

• kcal: 319
• Protein: 21 g · Fett/Fat: 17 g · Carbs: 19 g