Mediterranean Tuna Antipasto Salad

Name: Mediterranean Tuna Antipasto Salad
Yield: 4
Ingredients: 1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed; 2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note); 1 large red bell pepper, finely diced; 1/2 cup finely chopped red onion; 1/2 cup chopped fresh parsley, divided; 4 teaspoons capers, rinsed; 1 1/2 teaspoons finely chopped fresh rosemary; 1/2 cup lemon juice, divided; 4 tablespoons extra-virgin olive oil, divided; Freshly ground pepper, to taste; 1/4 teaspoon salt; 8 cups mixed salad greens

Mediterranean Tuna Antipasto Salad was pinched from <a href="http://www.eatingwell.com/recipes/mediterranean_tuna_antipasto_salad.html" target="_blank">www.eatingwell.com.</a>

"Packed with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed red pepper or cayenne...."

INGREDIENTS

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1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed

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2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note)

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1 large red bell pepper, finely diced

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1/2 cup finely chopped red onion

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1/2 cup chopped fresh parsley, divided

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4 teaspoons capers, rinsed

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1 1/2 teaspoons finely chopped fresh rosemary

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1/2 cup lemon juice, divided

•

4 tablespoons extra-virgin olive oil, divided

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Freshly ground pepper, to taste

•

1/4 teaspoon salt

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8 cups mixed salad greens

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