Mediterranean Tuna Antipasto Salad - cooking recipe

Ingredients

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

Preparation

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.