Tuna Antipasto Salad

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.

Tuna Antipasto Salad on Mixed Greens

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
fresh lemon
salt
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.

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About sunflowerswank

After working all of my life, I retired in June, 2011. I try to use my extra time to rest, exercise, paint my fingernails, play with my 9 cats, spend time with my husband, Al, and cook healthy and lower fat recipies for us to eat. I try to use as many fruits and vegetables in my menus as I can cram in, sometimes to the complaints of the hubs - LOL! I am also making over some of my old favorites to be heathier with more vegetables in them, and less fat.
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