Recipe: Tuna and White Bean Salad with Olives and Tomatoes

Optional: ¼ cup very thinly sliced red onion

1 can (6 ounces) tuna packed in water, drained

½ cup drained canned white beans

½ cup thinly sliced yellow or red bell pepper

12 cherry or grape tomatoes

¼ cup pitted, coarsely chopped kalamata olives

4 heaping cups torn salad greens

Lemon dressing (see Kitchen Notes*)

1. Put the sliced red onion in a bowl, cover with cold water and set aside 10 minutes. Drain and squeeze out extra moisture with a paper towel. Put in the bottom of 2 sealable plastic food containers.

2. Divide tuna, white beans and bell pepper between the containers. Cut tomatoes in half if larger, otherwise leave whole; add to salad along with olives. Divide greens between the containers, cover and refrigerate. (The salads can be put together the evening before serving. See Kitchen Notes **)

3. Put dressing into small, leak-proof containers and refrigerate. Toss salad with dressing just before serving.

Times Kitchen Notes:

* To make lemon dressing, put 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 tablespoon Dijon mustard, ¼ teaspoon each salt and pepper, and 1/3 cup extra-virgin olive oil in a jar. Close securely and shake well to emulsify. Refrigerate. The dressing makes enough for 4 salads.

** For lunches, pack salad and dressing into an insulated bag with an ice pack, and put dressing in a separate portable container.

From "The Perfect Recipe for Losing Weight & Eating Great" by Pam Anderson