Tuna Vegetable Salad

Ingredients:

14 medium carrot, cut into cubes

14 pcs Baguio beans, sliced 1/4 crosswise

1 can (439g) Del Monte Fresh Cut Pineapple Tidbits, drained(reserve syrup)

1 can (432g) whole kernel corn, drained

1 can (184g) can tuna chunks in oil, drained

3/4 cup mayonnaise

1-1/2 tsps iodized salt

1/8 tsp pepper

Instruction:

Cook carrot and Baguio beans in pineapple syrup until tender but still crunchy. Drain. Combine with remaining ingredients. Blend thoroughly. Chill until ready to serve.