Salad Niçoise

Ingredients

• 0.5 pound green beans trimmed cut into 2-inch pieces
• 0.3 cup kalamata olives pitted chopped
• 0.3 cup olive oil vinaigrette reduced-calorie (such as Ken's Steak House)
• 0.5 teaspoon pepper 
• 1.3 pounds round potatoes red cut into 1-inch pieces
• 0.5 teaspoon salt 
• 9 ounce solid tuna in water white undrained canned

Equipment

• bowl
• sauce pan

Directions

1. Place potato in a medium saucepan; cover with water. Bring to a boil; reduce heat, and simmer 10 minutes.
2. Add beans, adding more water to cover, if necessary. Simmer 5 minutes or until vegetables are tender.
3. Drain and rinse under cold water; let cool slightly. Set aside.
4. Drain tuna, reserving liquid. Flake tuna into bite-size pieces.
5. Combine reserved liquid, olives, vinaigrette, salt, and pepper in a bowl.
6. Add tuna, potato, and beans; toss gently. Chill.