Herby Potato, Green Bean, and Tuna Salad

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.

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.

To transform your Herby Potato, Green Bean, and Tuna Salad into a delicious bento lunch, add 2 cups salad greens, 1/2 cup grape tomatoes, 2 multigrain, seeded flatbread crackers (such as Back to Nature), 1 hard-cooked large egg (quartered), and 2 tablespoons dark chocolate-covered espresso beans to your box, and be on your way.

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