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Nicoise Tuna Bean Salad

Cuisine American
Prep Time 5 minutes
Additional Time 10 minutes
Total Time 15 minutes
Servings 4
Author Laure nKeating


  • ¼ pound fresh green beans trimmed and cut into 1-inch pieces
  • 1 can chickpeas rinsed and drained
  • 1 can tuna preferably packed in oil, drained
  • 1 cup diced fresh tomatoes
  • ¼ cup Nicoise or kalamata olives pitted
  • 2 celery ribs thinly sliced
  • 2 lemons juiced
  • 2 Tablespoons Dijon mustard
  • ½ shallot minced
  • 2 Tablespoons olive oil
  • salt and pepper


  • Bring a small pot of water to a boil. Add the green beans and cook for 3-4 minutes, or until bright green and tender crisp. Drain and immediately run under cold water to stop the cooking process. 
  • In a medium bowl, combine the green beans, chickpeas, tuna, tomatoes, olives, and celery. Mix well. 
  • In a small bowl, whisk together the lemon juice, mustard, shallot, and olive oil. Pour the dressing over the salad and mix to combine. Season to taste with salt and pepper.  Serve immediately, or refrigerate.