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.