Salade niçoise

Prep 0 h : 20 m
Cook 0 h : 0 m


  • 200g green beans, trimmed, halved

    1 small red onion, thinly sliced

    4 medium tomatoes, seeded, cut into thin wedges

    3 hard-boiled eggs, quartered

    425g can tuna in springwater, drained, flaked

    1/3 cup small black olives

    1/3 cup drained caperberries, rinsed

    2 tbsp finely shredded fresh basil

    1 tbsp coarsely chopped fresh flat-leaf parsley

    For lemon dresing, whisk together:

    2 tbsp extra virgin olive oil

    2 tbsp non alcoholic white grape vinegar

    1 tbsp lemon juice


  • Boil, steam or microwave beans until tender; drain. Rinse under cold water; drain. Place beans in a large bowl with dressing and remaining ingredients; toss gently to combine.