How to Make Tuna Vegetable Salad
Servings: 4 servings
Ingredients
- 1 medium 150g carrot cut into cubes
- 14 pcs. 100g baguio beans, sliced 1/4" cross wise
- 1 can 439 grams pineapple tidbits, drained ( reserve syrup )
- 1 can 432 grams whole kernel corn, drained
- 1 can 170g tuna chunks in oil, drained
- 3/4 cup mayonnaise
- 1 and 1/2 teaspoon iodized salt
- 1/8 teaspoon pepper
Instructions
How to make Tuna Vegetable Salad:
- Cook carrot and baguio beans in pineapple syrup until tender but still crunchy. Drain.
- Combine with other ingredients. Blend thoroughly.
- Chill until ready to serve.