Mediterranean Tuna Antipasto Salad

Mediterranean Tuna Antipasto Salad from EatingWellIngredients:

  • 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
  • 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

Directions:

  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.

Recipe makes 4 servings.

Nutrition Information Per Serving: 290 calories, 16 g fat, 2 g saturated fat, 11 g monounsaturated fat, 12 mg cholesterol, 505 mg Sodium, 28 g carbohydrates, 9 g fiber, 17 g protein.

Recipe from http://www.eatingwell.com/recipes/mediterranean_tuna_antipasto_salad.html.