Potato and Green Bean Salad with Tuna
| Servings |
| 4servings |
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Ingredients
- 3/4lb fresh green beanstrimmed and cut
- 1lb Red Potatoescut into 3/4 inch pieces
- 1/4cup extra virgin olive oil
- 1/4cup Lemon Juice
- 1tsp minced garlic
- 1/2tsp Salt
- 1/2tsp pepper
- 2 cups cherry or grape tomatoescut in half
- 25 oz cans low sodium solid white albacore tuna in waterdrained
- 1/4cup pitted Kalamata or other olives,cut in half
- 1head Bibb or butter letttucetorn into bite sized pieces
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
