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Fresh Snap Bean And Tuna Fish Salad Recipe
|Young tender snap beans||1 Pound|
|Boiling water||1 Cup (16 tbs)|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Tuna fish||1 Can (10 oz), drained and broken into chunks|
Serving size: Complete recipe
Calories 1080 Calories from Fat 610
% Daily Value*
Total Fat 69 g105.9%
Saturated Fat 11.2 g56%
Trans Fat 0 g
Cholesterol 107.7 mg35.9%
Sodium 2080.1 mg86.7%
Total Carbohydrates 36 g11.8%
Dietary Fiber 12 g48%
Sugars 18.4 g
Protein 79 g157.9%
Vitamin A 222.5% Vitamin C 461.5%
Calcium 23% Iron 71.3%
*Based on a 2000 Calorie diet
Place in a saucepan with 1 teaspoon salt and 1/2 inch boiling water.
Bring to boiling point and cook uncovered for 5 minutes.
Cover and continue cooking until beans are crisp tender, about 10 minutes.
Combine oil, lemon juice, and black pepper; mix well.
Drain beans and while hot add the oil mixture.
Turn into a serving dish.
Scatter tuna fish chunks over top.