Photo: Grant Cornett; Styling: Angharad Bailey
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 2 (serving size: 1 1/2 cups)

Herby Potato, Green Bean, and Tuna Salad is chock full of lunchtime goodness. You can also add a hard-boiled egg on top for an extra protein boost.

How to Make It

Step 1

Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 7 minutes or until almost tender. Add beans; cook 3 minutes or until tender. Drain and rinse with cold water. Drain and place in a medium bowl.

Step 2

Combine juice and next 10 ingredients (through olives), stirring with a whisk. Drizzle half of dressing over potato mixture; toss to coat. Top with tuna. Reserve remaining dressing to drizzle on greens before serving.

Step 3

THE FOODIE BENTO

Step 4

She'd rather be at a sidewalk table at the new French bistro, but a looming deadline has the die-hard foodie eating at her desk. With this deconstructed salade niçoise, a girl can daydream.

Step 5

Make Our Recipe: Herby Potato, Green Bean, and Tuna Salad

Step 6

Then add…

Step 7

2 cups gourmet salad greens

Step 8

1/2 cup grape tomatoes

Step 9

2 multigrain, seeded flatbread crackers (such as Back to Nature)

Step 10

1 hard-cooked large egg, quartered

Step 11

2 tablespoons dark chocolate–covered espresso beans

Step 12

Serves 2

Step 13

Each lunch contains 493 calories, 4g fat (2g sat fat), 9g protein, 42g carbs, 6g fiber, and 696mg sodium.

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