Herby Potato, Green Bean, and Tuna Salad

• 6 ounces baby potatoes 
• 6 ounces haricots verts or green beans
• 1/4 cup fresh lemon juice
• 2 1/2 tablespoons minced fresh flat-leaf parsley
• 1 tablespoon thyme leaves
• 2 tablespoons minced shallots
• 2 tablespoons unsalted chicken stock
• 1 1/2 teaspoons minced fresh rosemary
• 4 teaspoons olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 niçoise olives, pitted and chopped
• 1 (4.5-ounce) jar sustainable albacore tuna in oil (such as Wild Planet), drained and chunked

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.

For THE FOODIE BENTO add…

• 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 chocolate–covered espresso beans

Serves 2; 493 calories.

VERDICT:  I don't eat tuna, so I threw in some leftover chickpeas instead.  Maybe that dragged it down, but I think the overpowering dressing and instantly brown green beans would have doomed it anyway.  It gets some bonus points for using tomatoes from the garden with other seasonally appropriate vegetables, but still a toss.