Green bean, carrot, corn, and tuna salad

Name: Green bean, carrot, corn, and tuna salad
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4
Ingredients: Green beans 1.1 lbs; Tuna in oil with lemon and black pepper (drained) 7.8 oz; Carrots 1 ½ cup; Corn 1 cup; Chives minced 2 spoonfuls; Fine salt to taste; Balsamic vinegar to taste; Extra virgin olive oil to taste

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205

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 205
Carbohydrates g 18.9
of which sugars g 12.5
Protein g 18.4
Fats g 6.2
of which saturated fat g 1.15
Fiber g 7.4
Cholesterol mg 36
Sodium mg 845

Difficulty: Very easy
Prep time: 15 min
Cook time: 7 min
Serving: 4

PRESENTATION

So here's the thing: Green bean and tuna salad, or L'insalata di fagiolini con tonno, is like the go-to Italian summer dish. It brings such a sense of freshness—really, it's a classic. Folks all over Italy, but especially up north, love making this green bean salad when it's warm out. They want something light yet filling. Honestly, the magic is all about those crisp green beans mixed with tender carrot slices, pops of sweet corn, and chunks of tuna. Each bite is just so so interesting.

You know, it's perfect for a hot day—cool, colorful and super easy to enjoy. Really easy. A little vinaigrette pulls it all together, giving just the right amount of tangy kick without weighing it down. Plus, since the veggies are usually fresh, every forkful feels like it came straight from a local market. Which is great.

Thing is, regional twists are a thing, too. Down south, some folks toss in olives or maybe swap out the corn for red onion. But, the core idea stays the same: healthy tuna salad that's colorful and moist, with plenty of crunch. Italians love how customizable this carrot salad is—love it. And want more corn? Go ahead. Extra tuna? Do it.

And you know what? This corn salad is really fast to make—making it popular for lunches on the go or quick dinners after a hectic day. Kids go crazy for the sweet corn and colorful veggies. Meanwhile, adults like how it feels light but still packs a solid protein punch from the tuna. For real. It's not just a summer thing—whenever you get decent crispy veggies, it's a hit. Even during cooler months, it is like a refreshing break from heavier meals.

Eating this salad, you taste Italian summer with its moist veggies and simple flavors. Honestly, it brings a happy, energetic vibe. Makes everyday meals feel special. Whether you're at a picnic or having a chill evening at home, this green bean and tuna salad will definitely satisfy.

How to prepare Green bean, carrot, corn, and tuna salad

To prepare the green bean salad with carrots, corn, and tuna, first place a pot full of water on the stove and bring it to a boil. Wash and dry the green beans, then trim them 1 and boil them in boiling water for 7 minutes 2. Once boiled, drain them into a bowl with ice water to stop the cooking 3.

Once cooled, cut the green beans in half 4 and place them in a large bowl. Now trim and peel the carrots 5, cut them into quarters lengthwise 6.

Then, from the strips you obtained, cut them into triangles 7. Take the bowl with the cooked green beans, add the corn drained from its preservation water 8, and the tuna also drained from its preservation oil 9.

Then add the carrots 10. Season with chopped chives 11, then pour the balsamic vinegar into a bowl and season it with salt 12.

and oil 13, mix and then pour the sauce obtained into the bowl with the salad; we recommend seasoning at the last moment just before serving 14. Your green bean salad with carrots, corn, and tuna is ready to be served 15.

Storage

You can store the green bean salad with carrots, corn, and tuna for one day in the refrigerator without seasoning.

Tip

Enrich the salad with cherry tomatoes, some chopped anchovies, or Parmesan shavings. As an alternative to balsamic vinegar, you can dress the dish with homemade mayonnaise.

For the translation of some texts, artificial intelligence tools may have been used.