Green beans with potatoes and hard-boiled eggs a refreshing summer salad. In this scorching summer, I am only looking for fresh dishes to prepare in advance and enjoy cold. Just like the recipe I want to share with you today: a refreshing Potato and green bean salad that I have enriched with tuna, hard-boiled eggs, corn, and cherry tomatoes. A very simple recipe that you can prepare in advance, and for the green beans, you can use either fresh or frozen ones. I served it as a single dish also because the heat is overwhelming, and I prefer serving one dish, maybe accompanied by a slice of bread. Fresh and delicious like the Chicken Salad and the Salad with beans, tuna, and hard-boiled eggs. You can enrich the dish with bread croutons, diced cooked ham, and/or diced feta. Let’s then head to the kitchen and prepare together a delicious Green bean salad with tuna and potatoes
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 162.88 (Kcal)
- Carbohydrates 16.78 (g) of which sugars 6.42 (g)
- Proteins 10.77 (g)
- Fat 6.16 (g) of which saturated 1.27 (g)of which unsaturated 2.30 (g)
- Fibers 2.89 (g)
- Sodium 287.86 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Green Bean Salad with Potatoes and Tuna
- 2/3 lb green beans
- 5.6 oz canned tuna in oil
- 3 hard-boiled eggs
- 14 oz potatoes
- 1 cup cherry tomatoes
- 2 oz sweet corn, canned, drained
- to taste extra virgin olive oil
- 1 sprig basil
- to taste salt
How to prepare Green Beans with Potatoes and Hard-Boiled Eggs
If you use fresh green beans, clean them by removing the ends. Wash them and let them drain. If, like me, you use frozen green beans, skip these steps. Cook the green beans in slightly salted boiling water for 15-16 minutes. Test the doneness by pricking them with the tines of a fork.
Drain the green beans and place them in a bowl of ice-cold water with ice cubes added. This way, the green beans will retain a bright green color. Peel the potatoes, wash them, and cut them into cubes. Cook the potatoes in salted boiling water for 20-25 minutes. Test the doneness of the potatoes by pricking them with the tines of a fork.
Prepare the hard-boiled eggs: place the eggs in a saucepan and cover them with water. Bring to a boil and cook for 10 minutes from boiling at medium heat. Cool the hard-boiled eggs under a thin stream of running water. Peel them and cut them into wedges.
Wash the cherry tomatoes and cut them into four parts. Drain the tuna from the preservation oil. Also, drain the corn. Place the green beans, potatoes, corn, cherry tomatoes, and tuna in a large bowl. Add 3-4 tablespoons of evo oil and a few basil leaves. Mix well with 2 tablespoons. Cover the bowl and store it in the fridge. Serve with an additional drizzle of evo oil.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If any Green Bean Salad is left over, store it in a container in the fridge for one day. If you don’t add the hard-boiled eggs, you can keep it for up to 2 days
You can add a few tablespoons of balsamic vinegar or lemon juice to the dressing, or you can accompany it with a spoonful of mayonnaise
Don’t miss the recipe for the Pasta Salad with Arugula and Bresaola
