EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|1/2 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed, or 1 7-ounce can||3/4 teaspoon finely chopped fresh rosemary|
|1 5- to 6-ounce can water-packed chunk light tuna, drained and flaked (see Note)||4 tablespoons lemon juice, divided|
|1/2 large red bell pepper, finely diced||2 tablespoons extra-virgin olive oil, divided|
|1/4 cup finely chopped red onion||Freshly ground pepper, to taste|
|1/4 cup chopped fresh parsley, divided||1/8 teaspoon salt|
|2 teaspoons capers, rinsed||4 cups mixed salad greens|
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.
Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. FDA/EPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light tuna is considered safe.
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