Mediterranean Tuna Antipasto Salad

Ingredients

• 1 15- to 19-oz. can beans (chickpeas, black-eyed peas or kidney)
• 2 5- to 6-oz cans water-packed chunk light tuna, drained and flaked
• 1 large red bell pepper, finely diced
• ½ cup finely chopped red onion
• ½ cup chopped fresh parsley, divided
• 4 tsp capers, rinsed
• 1½ tsp finely chopped fresh rosemary
• ½ cup lemon juice, divided
• 4 tbsp extra-virgin olive oil, divided
• Freshly ground pepper, to taste
• ¼ tsp salt
• 8 cups mixed salad greens

Method

1. Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper.
2. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl.
3. Add salad greens; toss to coat.
4. Divide the greens among 4 plates. Top each with the tuna salad.
5. Source