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.
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.
THE FOODIE BENTO
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.
Make Our Recipe: Herby Potato, Green Bean, and Tuna Salad
2 cups gourmet salad greens
1/2 cup grape tomatoes
2 multigrain, seeded flatbread crackers (such as Back to Nature)
1 hard-cooked large egg, quartered
2 tablespoons dark chocolatecovered espresso beans
Each lunch contains 493 calories, 30.4g fat (6.2g sat fat), 17.9g protein, 42g carbs, 7.6g fiber, and 696mg sodium.