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Salad Niçoise

Yield 4 servings (serving size: 1 1/4 cups)


  • 1 1/4 pounds small round red potatoes, cut into 1-inch pieces
  • 1/2 pound green beans, trimmed and cut into 2-inch pieces
  • 1 (9-ounce) can solid white tuna in water, undrained
  • 1/3 cup niçoise or kalamata olives, pitted and chopped
  • 1/4 cup reduced-calorie olive oil vinaigrette (such as Ken's Steak House)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 268
  • fat 6.8 g
  • satfat 1.1 g
  • protein 21.1 g
  • carbohydrate 32.3 g
  • cholesterol 27 mg
  • iron 2.7 mg
  • sodium 836 mg
  • caloriesfromfat 23 %
  • fiber 4.1 g
  • calcium 56 mg

How to Make It

  1. Place potato in a medium saucepan; cover with water. Bring to a boil; reduce heat, and simmer 10 minutes. Add beans, adding more water to cover, if necessary. Simmer 5 minutes or until vegetables are tender. Drain and rinse under cold water; let cool slightly. Set aside.

  2. Drain tuna, reserving liquid. Flake tuna into bite-size pieces. Combine reserved liquid, olives, vinaigrette, salt, and pepper in a bowl. Add tuna, potato, and beans; toss gently. Chill.

Oxmoor House Healthy Eating Collection