Green Bean Salad with Tuna and Tomatoes

Ingredients

• 200 g Green beans
• Salt
• 1 bunch spring onions
• 2 Tomatoes
• 250 g kidney beans (canned; drained weight)
• 300 g tuna in its own juice (canned; drained weight)
• 3 tbsp white wine vinegar
• 1 tsp Mustard
• 1 tsp Honey
• Pepper
• 3 tbsp olive oil
• 2 Garlic cloves

Instructions

1. 1.

   Wash green beans and trim ends. Cook in boiling salted water for about 8–10 minutes until firm, remove, immediately shock in ice water, then drain.

2. 2.

   Trim spring onions, cut diagonally into 1 cm pieces, blanch for 2 minutes, then shock in ice water. Wash tomatoes, remove stems, slice. Drain kidney beans, rinse and drain. Drain tuna and tear into large chunks. Combine beans, spring onions, tomatoes, and tuna in a bowl.

3. 3.

   Whisk vinegar, mustard, honey, salt, and pepper together; gradually whisk in olive oil with a whisk. Peel garlic, press it, and mix in. Taste, add to the remaining salad ingredients, combine, and let sit for a few minutes.

4. 4.

   Serve the green bean salad with tuna and tomatoes sprinkled with pepper on plates.