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 Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. FDA/EPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light tuna is considered safe.

Description

Mediterranean Tuna Antipasto Salad, Recipe

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