JESSICA'S TUNA NUT SALAD
Make and share this Jessica's Tuna Nut Salad recipe from Food.com.
Provided by Jessica McMurrey
Categories Lunch/Snacks
Time 5m
Yield 5 Sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Thats right, just mix all ingredents in with drained tuna and sandwich between any bread.
- YUM! Bon Appetit!
JESSICA'S PEA & KIDNEY BEAN SALAD
The base recipe came from an old boyfriend's mom. I added veggies and spices to give it the umph it needed.
Provided by groffja
Categories Beans
Time 1h10m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain kidney beans & sweet peas in colander and rinse well under cold water.
- Put in a large mixing bowl and add the remaining ingredients.
- Chill 1 hour before serving.
Nutrition Facts : Calories 205.9, Fat 7.3, SaturatedFat 1.1, Cholesterol 5.1, Sodium 553.5, Carbohydrate 28.5, Fiber 7.5, Sugar 8.2, Protein 8.2
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- Place potatoes in a heavy saucepan with water to cover. Bring to a boil over high heat; lower the heat and cook until the potatoes are tender but not mushy, 15 to 20 minutes. Drain the potatoes and set aside until completely cool. Peel the cooled potatoes and cut into 1/2-inch pieces. Transfer to a large bowl.
- Add celery, onion, eggs and relish to the potatoes; mix gently to combine. Add mayonnaise a bit at a time until the mixture is well coated, but not too wet (you may not need the entire cup). Add salt and pepper; mix well. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours and up to 3 days. Taste and adjust the seasoning, if desired, before serving chilled.
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