Meditterranean Tuna Salad

7  ounces		beans kidney beans, rinsed
1  can		water-packed chunk light tuna
2  tablespoons		drained and flaked (see Tips & Techniques)
1/2		large red bell pepper, finely diced
1/4  cup		finely chopped red onion
1/4  cup		chopped fresh parsley, divided
3/4  teaspoon		finely chopped fresh rosemary
4  tablespoons		lemon juice, divided
2  tablespoons		extra-virgin olive oil, divided
1  pinch		Freshly ground pepper to taste
1/8  teaspoon		salt
4  cups		mixed salad greens

Tip: For nutritional information on all the ingredients in Meditterranean Tuna Salad just click on each ingredient name. Then adjust the serving size for any Meditterranean Tuna Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 2 tablespoons lemon juice, and 1 tablespoon oil in a medium bowl. Season with pepper. Combine the remaining 2 tablespoons lemon juice, 1 tablespoon oil, and salt in a large bowl. Add salad greens; toss to coat. Divide the greens between 2 plates. Top each with the tuna salad.

* Save time of your chopping if you have