FoodLink - Purdue Extension

Snap Bean and Tuna Salad

20 min
15 min
Total Time
35 min
Servings: 8


14-ounce package elbow macaroni
15 ounces snaptrim beans (cut in 1-inch pieces)
1/2 can tuna packed in water (drained and flaked with a fork, about 6 ounces)
1/2 cup sweet pickles (diced, if you like)
1/2 cup onions (diced)
cup plain lowfat yogurt
1/2 cup light mayonnaise
1 1/2 tablespoons lemon juice
1/2 teaspoon pepper


  1. Prepare elbow macaroni according to package directions and drain. If using fresh snap beans, trim and cook until tender.

  2. In a large bowl, mix yogurt, mayonnaise, lemon juice, and pepper.

  3. Add green beans, onions, and tuna. If using sweet pickles, add those too. Toss dressing and  macaroni mixture until all ingredients are well-coated.

  4. Chill before serving.