1 pound mini potatoes (we used the grape-sized ones)
8 ounces green beans, trimmed
1 pint cherry tomatoes, halved
2 (5-ounce) cans tuna (preferably light tuna packed in oil)
¼ cup pitted, chopped olives
1 (15-ounce) can white beans, drained and rinsed
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
- In a large pot, boil potatoes until fork-tender. Let cool, then cut them in half (if using mini potatoes), or bite-sized pieces if using larger potatoes.
- While the potatoes are boiling, steam the green beans, then chop them into bite-sized pieces.
- In a large mixing bowl, toss the potatoes, green beans, tomatoes, tuna, olives, and white beans with olive oil, salt, and pepper. Divide into 5 servings, and serve chilled.
An Oldways recipe, courtesy of Kelly Toups
Total Fat: 8g
Saturated Fat: 1.5g