Tuna Pita Pockets

• 2 large handfuls green beans, ends trimmed and chopped into 1 inch pieces
• 1 pouch tuna packed in water
• half a plastic tub of cherry tomatoes, chopped in half
• 1 handful pitted kalamata olives, chopped
• 2 handfuls Vidalia onions
• 1 tbsp lemon juice
• 1 tbsp sundried tomato EVOO
• 2 handfuls mixed greens
• 2 8-grain pita pockets

Bring a salted pot of water to a boil. Cook green beans about 4 minutes, or until crisp-tender. Drain and rinse with cold water.

Combine beans with the remainder of the ingredients, minus the pita pockets. 

Fill the pockets with the tuna-veggie mixture.

Adapted from the Better Homes and Gardens 300 Calorie edition.