Salad with beans, tuna, and hard-boiled eggs fresh and delicious. The heat is relentless, and getting near the stove becomes an almost impossible task. Thankfully, there are so many fresh recipes to prepare in advance like Rice Salads, Pasta Salads, and Legume Salads. Today I want to tell you how I prepared a very fresh Bean Salad with tuna, cucumbers, and hard-boiled eggs. A very simple recipe perfect to enjoy cold to face the hottest days. I added to the ready borlotti beans the tuna, the feta cubes, black olives, corn, tuna in oil, hard-boiled eggs, cherry tomatoes, and cucumbers. A rich and complete dish perfect to prepare in advance and enjoy cold, also great to take to the beach in your cooler bag for a fresh and tasty break. Don’t miss the recipe of the Couscous with vegetables and the recipe of Chicken Salads. Let’s head to the kitchen and prepare together a very fresh Bean and Tuna Salad
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 328.09 (Kcal)
- Carbohydrates 20.45 (g) of which sugars 5.91 (g)
- Proteins 19.64 (g)
- Fat 18.51 (g) of which saturated 7.33 (g)of which unsaturated 5.06 (g)
- Fibers 4.47 (g)
- Sodium 977.12 (mg)
Indicative values for a portion of 225 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 Beans with Tuna and Cherry Tomatoes
- 11.3 oz canned borlotti beans
- 5.6 oz tuna in oil
- 1 cup cherry tomatoes
- 2.1 oz black olives (pitted)
- 4.2 oz sweet corn, canned, drained
- 2 cucumbers
- 7 oz feta
- 2 eggs
- 1 sprig basil
- 2 tbsp extra virgin olive oil
- to taste salt
How to Prepare the Borlotti Bean Salad with Feta and Hard-Boiled Eggs
First, prepare the hard-boiled eggs. Place the eggs in a saucepan. Cover with water and bring to a boil. Once boiling, count 10 minutes. Turn off the heat and let the eggs cool under a stream of running water. When they are cool, peel them gently.
Drain the beans from their preserving liquid, rinse them under running water, and let them drain. Pour the beans into a bowl. Add the drained tuna, feta cut into small cubes. Wash the cherry tomatoes and cut them into small pieces.
Add the cherry tomatoes to the bowl, the drained corn, cleaned and thinly sliced cucumbers, and the olives in rings. Add a pinch of salt and a few tablespoons of extra virgin olive oil. Mix and finally add the hard-boiled eggs in small wedges and some fresh basil leaves. Store in the fridge for at least an hour.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can add to the dressing the juice of half a lemon
The Bean Salad can be stored in a container in the fridge for 1-2 days
Don’t miss the recipe for Chicken Salad with Zucchini
