Mediterranean Tuna Antipasto Salad for Two

* 1/2 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed, or 1 7-ounce can
* 1 5- to 6-ounce can water-packed chunk light tuna, drained and flaked (see Note)
* 1/2 large red bell pepper, finely diced
* 1/4 cup finely chopped red onion
* 1/4 cup chopped fresh parsley, divided
* 2 teaspoons capers, rinsed

* 4 tablespoons lemon juice, divided
* 1 tablespoons extra-virgin olive oil, divided
* Freshly ground pepper, to taste
* 1/8 teaspoon salt
* 4 cups mixed salad greens

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


Number of Servings: 2

Recipe submitted by SparkPeople user DANICAYAYA1.