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Mediterranean Tuna Antipasto Salad

Serves:  4  
Source: adapted from Eating Well, Inc.  

All you need:
1 (15 to 19 oz) can beans, such as chickpeas, blackeyed peas or kidney beans, rinsed
2 (5 to 6 oz each) cans water-packed chunk light tuna, drained and flaked
1 large red bell pepper, finely diced 
1/2 c. finely chopped red onion 
1/2 c. chopped fresh parsley
4 tsp capers, rinsed
1 1/2 tsp finely chopped fresh rosemary
1/2 c. lemon juice, divided
4 tbsp extra-virgin olive oil, divided
Ground pepper, to taste
1/4 tsp salt
8 c. mixed salad greens 

All you do:
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.
2.  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.

Nutrition Facts per serving:
Calories: 290  Fat: 16g 
Carbohydrate: 28g  Protein: 17g 
Cholesterol: 12mg  Saturated Fat: 2g 
Dietary Fiber: 9g  Sodium: 505mg 

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