Green Bean and Tomato Salad with Eggs and Tuna is a fresh, tasty, and vegetable-rich dish, perfect for summer. A very simple recipe ideal for everyday lunch and dinner, especially in summer but also when it’s less hot, because it’s so good that it can be eaten all year round. Indeed, it is a salad made with fresh green beans that we simply clean and cook in boiling water. To the green beans, we add diced tomatoes, hard-boiled eggs, tuna in oil, black olives, and simply season with salt, oil, and a few leaves of fresh basil. Naturally, we can also add other ingredients like potatoes, feta, corn, etc., depending on our taste!
Like the cherry tomato salad, Pantesca salad and grilled zucchini salad, we can enjoy the green bean, tomato, and egg salad on its own or serve it with bread, croutons, bruschetta, or friselle, making it a true main dish. Moreover, it can also become the base for delicious rice salads or other grains or cold pasta.
Great for lunch and dinner, and also a healthy and tasty idea for the office lunch box or to take to the beach to enjoy under the umbrella.
Now all that’s left is to read the recipe for the green bean, tomato, and egg salad to prepare it as soon as possible!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 288.78 (Kcal)
- Carbohydrates 23.09 (g) of which sugars 10.66 (g)
- Proteins 23.51 (g)
- Fat 13.42 (g) of which saturated 3.65 (g)of which unsaturated 7.21 (g)
- Fibers 8.30 (g)
- Sodium 922.48 (mg)
Indicative values for a portion of 375 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 Green Bean and Tomato Salad with Hard-Boiled Eggs and Tuna
- 2.2 lbs green beans
- 10.6 oz tomatoes
- 4 eggs
- 5.6 oz tuna in oil
- 3.5 oz black olives
- 1 small onion
- basil
- extra virgin olive oil
- salt
Tools for Green Bean and Tomato Salad with Hard-Boiled Eggs and Tuna
- 2 Pots
- 1 Knife
- 1 Cutting Board
- 2 Stovetop
- 1 Salad Bowl
- 1 Spoon
Steps to Prepare Green Bean and Tomato Salad with Hard-Boiled Eggs and Tuna
Prepare the Green Bean and Tomato Salad with Hard-Boiled Eggs and Tuna by first cleaning the green beans: trim them by removing the ends, wash them in plenty of cold water, then drain and blanch them for about 15-20 minutes in salted boiling water. Drain and let them cool.
Cook the eggs by placing them in a saucepan with cold water and letting them boil for 8 minutes once the water starts boiling. Let them cool, peel them, then cut them in half.
Peel the small onion and slice it thinly.
Drain the tuna from its preserving oil.
Combine all the prepared ingredients in a large salad bowl: green beans, tomatoes, eggs, tuna, onion, black olives. Season with salt, fresh basil, and extra virgin olive oil.
Serve the Green Bean, Tomato, and Egg Salad immediately.
Simo and Cicci’s Tips
You can store this salad in the fridge for up to 2 days.
You can replace the tomatoes with cherry or grape tomatoes.
You can replace the small onion with red Tropea onion.
For a vegetarian version, you can omit the tuna.
Additionally, you can make this salad even richer or substitute some of the ingredients we suggested, for example, adding potatoes, chickpeas, beans, corn, feta, mozzarella, etc.
