garden green bean and radish salad
Author: Heather Bursch
  • 12 ounces of green beans, ends trimmed and cut 1-inch lengths, about 2 cups
  • 1 can of chunk white albacore tuna in water drained
  • 1 cup cherry tomatoes halved
  • ½ cup radishes thinly sliced
  • ½ cup sliced scallions
  • 2 teaspoons capers
  • ¼ cup kalamata olives, pitted and halved
  • 2-4 hard-boiled eggs
  • 3-4 cups fresh spinach or greens, optional
Lemon dressing ingredients
  • 1 lemon squeezed and strained
  • ½ cup light olive oil
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 garlic clove crushed, optional
Creamy lemon dressing ingredients:
  • 2 tablespoons mayonnaise - only added at the end of recipe!
Lemon dressing base:
  1. Make 2 salad dressings. For the lemon dressing, whisk together lemon juice, mustard, crushed garlic if you are using, and salt & pepper.
  2. While whisking slowly add olive oil to incorporate.
  3. Save this dressing in a jar for at least a week, longer if you don't add the garlic!
Creamy lemon dressing:
  1. Whisk together 2 Tablespoons of lemon dressing and 2 tablespoons of mayonnaise.
  2. Set aside for the end.
  1. In a large bowl, combine cold and blanched green beans, tomatoes, scallions, radishes, capers, olives and drained tuna broken up into pieces.
  2. Pour creamy lemon dressing over the top and gently stir together.
  3. Add hard-boiled egg slices on top (don't mix in), sprinkle eggs and salad lightly with salt and pepper and a drizzle of lemon dressing if you wish, and serve.
  4. If you want to make a more substantial salad, toss spinach greens with extra lemon dressing as the base and top with green bean salad on top.
Makes 3-4 servings!
Recipe by She Made It She Might at