1 – 14 ounce can no-salt added kidney beans, rinsed
1 – 14 ounce can no-salt added chick peas, rinsed
2 – 6 ounce jars or cans of olive oil packed light tuna, drained and flaked*
1 large red pepper, seeded and diced
½ cup chopped red onion
½ cup chopped fresh parsley
4 teaspoons capers (optional)
½ cup lemon juice, divided
4 Tbsp. extra virgin olive oil, divided
freshly ground black pepper and Sea salt, to taste
8 cups mixed salad greens
- Combine beans, tuna, bell pepper, onion, parsley, capers, ¼ cup lemon juice and 2 Tbsp of the olive oil in a medium bowl. Season with pepper and salt, to taste.
- Combine the remaining ¼ cup lemon juice, 2 Tbsps. olive oil in a large bowl. Add salad greens, toss to coat. Divide the greens among 4 plates and top each with the tuna and bean salad.
*(light tuna contains less mercury than canned white albacore)
adapted from Eating Well magazine