Mediterranean Tuna Antipasto Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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It has been very hot in the Pacific Northwest so I have been surfing for cool salad recipes. I came up with this one on Delish on MSN. Packed with protein and fiber, this tuna and bean salad is ready in a flash. Read more . Serve with warm, crusty bread or pack it in a pita for a sandwich. For an extra kick, add a pinch of crushed red pepper or cayenne. Ingredients:
1 can beans, such as chickpeas, black-eyed peas or canellini beans, rinsed |
2 cans or packages water-packed chunk light tuna, drained and flaked |
1 large red bell pepper, finely diced |
1/2 cups finely chopped red onion |
1/2 cups 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 |
freshly ground pepper to taste |
1/4 teaspoon salt |
8 cups mixed salad greens |
Directions:
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. 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.
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