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Ingredients
- 3/4 lb fresh green beans trimmed and cut
- 1 lb red potoatoes cut into 3/4 in ch pieces
- 1/4 cup extra virgin oilve oil
- 1/4 cup Lemon Juice
- 1 tsp minced garlic
- 1/2 tsp Salt
- 1/2 tsp pepper
- 2 cups cherry or grape tomatoes cut in half
- 2 5 oz cans low sodium solid white albacore tuna in water drained
- 1/4 cup pitted Kalamata or other olives cut in half
- 1 head Bibb or butter lettuce torn into bite sized pieces
Ingredients
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Instructions
- Cook Green beans in a large pot of boiling water to cover 3 to 4 Minutes or until crisp tender. Use a mesh strainer or large slotted spoon to transfer green beans to a colander: rinse with cold water to cool. Transfer to a large bowl 2. Add Potatoes to Pot and cook 10 minutes or until tender when pierced with a fork. Transfer to colander, and drain well. 3 Combine Olive oil, lemon juice, garlic, salt and pepper in a jar with tight fitting lid. Cover and shake until well blended 4. Add potatoes, tomatoes, tuna and olives to green beans in bowl. Drizzle with dressing, tossing gently to coat. 5. arrange lettuce evenly on each of 4 plates. Top evenly with potato mixture. *Recipe prepared by registered dietitians from St Vincent's Health System. Nutrition per serving 320 calories; 17 g total fat; 2.5 g saturated fat; 17 g protein; 30 g carbohydrate; 6 g fiber; 560 mg sodium
Recipe Notes
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