Ingredients

• 1 15-ounce c beans, such as kidney beans, black-eyed peas or fava beans, rinsed
• 1 small red bell pepper, finely diced, or one 7-ounce jar roasted red peppers, rinsed and diced
• 1 3-ounce ca chunk light tuna, drained and flaked
• 1/4 cup finely chopped red onion
• 2 tablespoon lemon juice
• 2 tablespoon chopped fresh parsley
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons capers, rinsed
• 3/4 teaspoon finely chopped fresh rosemary
• 1/8 teaspoon salt
• Freshly ground pepper, to taste

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Cooking Directions

Step 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.