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)
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1 piece (large) Red bell pepper (finely diced)
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1/2 cup Red onion (finely chopped))
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1/2 cup Fresh parsley (chopped)
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4 tsp Capers (rinced)
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1 1/2 tsp Fresh Rosemary (finely chopped)
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1/2 cup Lemon juice (divided)
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4 TBSP Extra-virgin olive oil (divided)
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To Taste Freshly ground pepper
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1/4 tsp Salt
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8 cups Mixed salad greens
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Directions
Steps
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1
Done
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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. |
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2
Done
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Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe. |
