Why You’ll Love This Recipe

This salad is the perfect balance of freshness, protein, and crunch. The green beans bring a crisp-tender bite, while tuna adds richness and protein. Sweet corn and juicy cherry tomatoes lighten the dish, olives provide a savory depth, and the croutons add just the right amount of crunch. Tossed in a simple olive oil and balsamic dressing, it’s an easy and refreshing recipe that feels both healthy and indulgent. Plus, it’s naturally gluten-free and can be prepared in under 40 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ dozen green beans
1 can tuna in water (drained)
1 small can corn
300 g cherry tomatoes
2 spring onions
Croutons
About 15 black olives
3 tablespoons olive oil
1 ½ tablespoons balsamic vinegar
Salt and pepper, to taste

Directions

Prepare the green beans by rinsing them under cold water, trimming the ends, and steaming for 5–7 minutes until tender but still crisp. They should remain bright green. Immediately rinse under cold water to stop cooking.
Drain the tuna and flake it with a fork into small pieces.
Drain and rinse the corn, making sure it is well dried before adding.
Slice cherry tomatoes in half lengthwise. Thinly slice the spring onions.
In a large salad bowl, combine green beans, flaked tuna, corn, halved tomatoes, and sliced onions. Add the croutons and black olives.
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
Pour the dressing over the salad and toss gently until all ingredients are well coated.
Serve immediately to enjoy the freshness and crunch.

Servings and timing

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

Replace tuna with grilled chicken or smoked salmon for a different protein.
Add boiled eggs for a more traditional French-style salad.
Substitute balsamic vinegar with lemon juice for a brighter, zesty dressing.
Swap croutons with roasted chickpeas for a gluten-free crunch.
Use green or Kalamata olives for a variation in flavor.

Storage/Reheating

This salad is best served fresh but can be stored in the refrigerator for up to 2 days in an airtight container. To keep the croutons from getting soggy, add them just before serving. Since it is a cold salad, no reheating is required.

FAQs

Can I use frozen green beans instead of fresh?

Yes, frozen green beans work well. Just cook them according to package instructions and cool before using.

Can I make this salad ahead of time?

Yes, you can prepare the ingredients in advance but mix with dressing and croutons right before serving for the best texture.

What kind of tuna should I use?

Canned tuna in water or olive oil both work. Tuna in water gives a lighter flavor, while tuna in oil is richer.

Can I skip the olives?

Yes, if you’re not a fan of olives, simply leave them out or replace with capers.

How do I keep the green beans crisp?

Shock the beans in cold water immediately after cooking to preserve their crunch and bright color.

Can I use canned green beans?

Fresh or frozen green beans are best for texture, but canned beans can be used in a pinch.

What type of bread works best for croutons?

A crusty baguette cut into cubes and lightly toasted makes the best croutons.

Can I add cheese to this salad?

Yes, feta or goat cheese adds creaminess and complements the flavors beautifully.

Is this recipe kid-friendly?

Yes, with its mild flavors and crunchy textures, it’s a great family dish.

Can I use another dressing instead of balsamic vinaigrette?

Absolutely, a simple lemon-olive oil dressing or a mustard vinaigrette also pairs well.

Conclusion

Salade de haricots verts au thon is a light yet flavorful dish that celebrates the freshness of simple ingredients. With its tender green beans, flaky tuna, and vibrant vegetables, it delivers a balance of textures and tastes that make it suitable for any occasion. Quick to prepare and endlessly adaptable, this recipe is a go-to for healthy meals that don’t compromise on flavor.