I really like this salad for dinner in the summer. I double the recipe (it keeps in the refrigerator for several days) and serve it on different kinds of lettuce or baby spinach. I love the lemon juice and salt on the salad greens, it is such a great fresh flavor, and complements the tuna salad perfectly.
1 (15 oz) can kidney beans
1 (5 oz) can tuna in water, drained
1/2 red bell pepper, diced
1/2 red onion, diced
1/2 bunch fresh parsley, chopped
2 t capers
1 T fresh rosemary, finely chopped
4 T lemon juice
freshly ground pepper, to taste
mixed lettuce or baby spinach
Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, lemon juice, and freshly ground pepper in a large bowl. Mix together and refrigerate to combine flavors.
Toss lettuce, juice from 1/2 lemon, and a pinch of salt together, top with tuna mixture.