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5 from 2 votes

Green Beans and Petite Reds with Albacore

This unusual "salad" is bursting with flavor and nutrition. Makes the perfect entree or side dish at the end of a hot summer day!
Prep Time15 mins
Slow cooking2 hrs
Total Time2 hrs 15 mins
Course: Main Course, Salad, Side Dish
Cuisine: American
Servings: 6
Calories: 176kcal
Cost: $5

Equipment

  • Slow cooker

Ingredients

  • 1 lb. fresh green beans, trimmed t
  • 1 lb. tiny new red skn potatoes, quartered
  • 1 cup chopped onions
  • ¼ cup water
  • ¼ tspn salt
  • ¼ tspn pepper
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 to 2 tblspn milk
  • 1 tblspn Dijon-style mustard
  • 1 tblspn lemon juice
  • ½ tspn dried tarragon, crushed
  • ¼ tspn salt
  • 2 5 oz. cans solid white albacore, drained and flaked or any tuna
  • 2 cups fresh baby spinach

Instructions

  • Lightly coat 3.5- or 4-quart slow cooker with nonstick cooking spray. 
  • Combine the beans, potatoes, onion, water, salt and pepper in cooker. Cover and cook on low for 4 hours or on high for 2 hours.
  • Meanwhile, for sauce, in a small bowl combine the mayonnaise, sour cream, milk mustard lemon juice tarragon and salt. Cover and chill until needed.
  • To assemble, using a slotted spoon, transfer the vegetable mixture to a large bowl. Pour sauce over vegetables. Add albacore and spinach. Toss gently to mix. Sprinkle with additional black pepper and serve immediately.

Nutrition

Calories: 176kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 157mg | Potassium: 612mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1519IU | Vitamin C: 21mg | Calcium: 65mg | Iron: 2mg