Mediterranean Tuna Antipasto Salad

• 1 (15 ounce) can beans, such as chickpeas, black-eyed peas or (15 ounce) can kidney beans, rinsed
• 2 (6 ounce) cans solid white tuna packed in water, drained and flaked
• 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
• fresh ground pepper
• 1/4 teaspoon salt
• 8 cups mixed salad greens

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. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil, and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.

beans, solid white tuna, red bell pepper, red onion, fresh parsley, capers, fresh rosemary, lemon juice, extravirgin olive oil, fresh ground pepper, salt, mixed salad greens

Taken from www.food.com/recipe/mediterranean-tuna-antipasto-salad-426577 (may not work)