Summer Green Bean Salad

It’s that time of year when the barbecue is out, the sun’s (hopefully) shining, and easy, flavour-packed salads are essential. We love this one: it’s fresh, vibrant, and goes with just about anything you throw on the grill.

It’s also perfect with fish, and if you’re doing a seafood barbecue, feel free to add a good-quality tuna steak from a can to tie it all together. Best of all? You can make it ahead and focus on the barbecue, your guests, or just enjoying a glass of something cold.

Serves: 6 adults

Prep Time: 15 min

Ingredients:

• 750 g frozen green beans

• 1 small red onion, finely sliced

• 3 large eggs

• 350 g cherry tomatoes (or Capella/Pomodori Dolci), halved

• A handful of chopped fresh parsley

• A handful of chopped fresh coriander (cilantro)

  
  

• (Optional) 250 g tuna steak from a can, in spring water — drained and flaked

For the vinaigrette:

• 5 tbsp extra virgin olive oil

• 2 tbsp white wine vinegar (or lemon juice)

• 1 tsp Dijon mustard

• 1 small garlic clove, finely grated

• Salt and freshly ground black pepper, to taste

Method:

• Cook the green beans: Bring a large pot of salted water to a boil. Add the frozen green beans and cook for 4 minutes until just tender but still bright green. Drain and set aside.

• Boil the eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cook for 8 minutes. Drain, cool under cold running water, peel, and cut into quarters or slices.

• Prepare the vegetables: Thinly slice the red onion and halve the cherry tomatoes. Set aside.

• Make the vinaigrette: Whisk together the olive oil, vinegar or lemon juice, Dijon mustard, garlic, salt, and pepper in a bowl or jar.

• Assemble the salad: In a large serving bowl or platter, arrange the green beans, onion, tomatoes, parsley, coriander, tuna (if using), and eggs.

• Dress when ready to serve: Add the vinaigrette just before serving, then gently toss. If preparing in advance, cover the undressed salad with cling film and refrigerate. Toss with the vinaigrette right before serving for the best texture and flavour.

Serving Tips:

• For a more filling main course, add the tuna and serve with crusty bread.

• If you’re hosting, plate it up in a wide, shallow bowl or platter for maximum visual appeal.

• Add the vinaigrette just before serving to keep the veggies crisp and vibrant.

• Want extra freshness? Add a squeeze of lemon over the salad right before serving.

  
  

Make-Ahead Meals Steps:

This salad is perfect for prepping ahead of time.

Cook the green beans and eggs, slice the veggies, and assemble everything in your serving bowl without mixing or dressing.

Cover tightly with cling film and store in the fridge for up to 24 hours.

Add the vinaigrette and gently toss just before serving to keep it fresh and vibrant.

Tips & Tricks:

• Don’t overcook the green beans, you want them tender but still with a bit of bite.

• Use good-quality canned tuna in spring water or olive oil for the best taste.

• Great for picnics or packed lunches, just store the vinaigrette separately and dress when ready to eat.

Variations:

• Fresh Grilled Tuna: For an elevated version, swap the canned tuna for fresh grilled tuna steak, flaked into chunks — perfect if you’re already barbecuing.

• Feta Twist: Crumble in some feta cheese for a creamy, salty contrast that works beautifully with the herbs and tomatoes.

• Switch the Herbs: Swap coriander for basil or mint for a different flavour profile, depending on your mood or menu.

• Citrus Boost: Add fresh orange segments just before serving for a juicy, sweet-tart twist. They brighten the whole salad and pair surprisingly well with the herbs, onion, and even tuna.

I hope this Summer Green Bean Salad finds a spot on your table this season. It’s fresh, colourful, and full of feel-good ingredients: the kind of dish that goes with everything and never gets old. Whether you’re hosting a barbecue, packing a picnic, or just need something quick and nourishing, this salad delivers every time. Make it once, and you’ll come back to it all summer long.

Happy Cooking!