Well, it took me a long time to find the haricot beans for this recipe (did you know there are long haricot beans?) and today I could finally make this salad. Summer is in the air today so it is definitely time for lighter eating!
The haricot beans are cooked with an onion, carrot, bay leaf and thyme, then dressed in a simple mix of oil, wine vinegar, lemon juice and mustard powder. Then tuna, onion and parsley. Perfect!