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Remove the edges of your French beans. Steam beans in a bamboo basket or a strainer over a pot of boiling water for about 10 minutes (or until they are aldente). Set aside to cool.
Take the rest of your vegetables and rinse under clear water. Remove any wilted parts and core and seed the bell peppers.
Dice your bell peppers, peel and slice your tomatoes, slice the egg into four quarters and cut your green beans into 1.5 inch lengths.
Drain the tuna or the anchovies.
In a large bowl, place 2 pinches of salt and a pinch of black pepper. Add the sliced spring onions, green beans, bell peppers, radish and tomatoes. Then add your drained anchovies or drained tuna and top with the sliced olives.
Pour the olive oil and the red wine vinegar cover your salad, cover with cling film, and leave in the refrigerator for 30 minutes.
Just before serving, toss well and garnish with hard-boiled egg slices.