Green Beans and Petite Reds with Albacore
This unusual "salad" is bursting with flavor and nutrition. Makes the perfect hot weather meal entree or side dish at the end of a hot summer day!
- 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
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 , if using, spinach. Toss gently to mix. Sprinkle with additional black pepper and serve immediately.
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