Bean Salad Plus Tuna or Bacon

A proper bean salad that does double duty as a light lunch or a crowd-ready side, with two built-in variations so you can dress it up however you like.

Steamed French beans, red kidney beans, and chickpeas get tossed in a bright dressing of Greek yogurt, French mustard, olive oil, and red wine vinegar with a hint of fresh mint.

Let it sit for an hour so the beans drink up all that tangy, herby goodness.

On its own it’s a fresh vegetarian salad. Toss in some flaked canned tuna and it becomes a protein-packed lunch. Scatter crispy grilled bacon over the top and suddenly it’s a hearty side that’ll steal the show at any barbecue.

Kitchen Tips

• Steam the French beans until just tender, not soft. They should still have a bright green snap to them.
• Letting the salad rest for a full hour is not optional. That marinating time is what takes this from good to properly flavourful.
• Use full-fat Greek yogurt for a richer, creamier dressing that clings to the beans.

Variations

• Tuna and Bean Salad: Fold in a drained can of tuna, flaked into chunks, for a Mediterranean-style protein boost.
• Bacon and Bean Salad: Grill lean back bacon until crisp, chop it into small pieces, and scatter over the top just before serving.
• Add a handful of halved cherry tomatoes or thinly sliced red onion for extra colour and crunch.