1 1/2 cups French-cut green beans, cooked
1 cup cherry tomatoes, cut into halves or wedges
1 cup sliced zucchini
1/2 cup slivered green bell pepper
1 can (12 ounces) tuna, drained and broken into chunks

Red Vinaigrette:
1/3 cup red wine vinegar
1/4 cup olive oil
2 Tbsp. parsley
1 tsp. sugar substitute
1 tsp. dried rosemary, crushed
1 clove garlic, crushed
Salt and pepper to taste

Directions
In a large nonmetallic bowl stir together beans, tomatoes, zucchini, bell pepper and tuna. For Red Vinaigrette dressing, in a large shaker jar combine ingredients. Cover and shake until well blended. Pour over salad. Toss with salad to coat. Cover and chill 2 to 24 hours before serving. Serve salad with a slotted spoon.

Serves 4-5