French green bean salad
A salad that doesn't feel like a salad!
- 30 minutes
- Serves 4
- 3 of 5 a day
- Kcal280
- Fat11g
- Salt0.47g
- Sugar9.1g


Recipe by: Mixer
| Eat Move Learn cook
Ingredients
- 450g new potatoes, cut in half
- 2 eggs
- 115g green beans
- 6 medium-sized tomatoes, chopped in quarters
- 1 x 400g can artichoke hearts in water, halved
- lettuce leaves, washed and torn
- 50g black olives
- 1 x 180g can tuna in spring water, drained
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic, finely diced
- ½ teaspoon dijon mustard
- black pepper
Method
- Put the halved potatoes in a saucepan and cover with cold water. Ask an adult to boil them for 15 minutes.
- After 5 minutes, add the eggs to the pan. You want to boil the eggs for 10 minutes.
- Once both are cooked, ask an adult to help you drain potatoes and eggs with a colander or sieve. Rinse them in cold water and leave to one side in a bowl.
- Chop off each end of the green beans. This is called topping and tailing.
- Ask an adult to boil the beans in a saucepan of water for 2–3 minutes then drain them in a colander.
- In a large salad bowl, add the potatoes, green beans, tomatoes, artichokes, lettuce, and olives.
- Remove the shell from the eggs. Then chop the egg into quarters and add it to the salad.
- In a glass, mix the salad dressing ingredients using a fork. Then drizzle the dressing over the salad.
- Use a fork to break up the tuna in the can add to your salad.
Serving suggestion
For children, serve with a slice of baguette for extra energy
It can be easier to remove the shell from a hard-boiled egg by doing it under running water from a tap.
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