Mediterranean Tuna Antipasto Salad

From EatingWell.com Packed with protein and fiber, this tuna and bean salad is ready in a flash. Serve with warm, crusty bread or pack it in a pita for a sandwich. For an extra kick, add a pinch of crushed red pepper or cayenne.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (15 ounce) can  beans, such as chickpeas, black-eyed peas or 1 (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

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.