Recipe Corner

Ingredients:
- l 15oz can garbanzo or kidney beans
- 2 5-6oz cans water packed chunk light tuna
- ½ c chopped fresh parsley, divided
- 1 ½ tsp finely chopped rosemary
- 4 TBLS EVOO, divided
- ¼ tsp salt
- 1 large red bell pepper, diced
- ½ c chopped red onion
- 4 tsp capers, rinsed
- ½ c lemon juice divided
- Freshly ground pepper, to taste
- 8 c mixed salad greens

Preparation: Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, ¼ cup lemon juice and 2 tbls oil in a medium bowl. Season with pepper. Combine the remaining ¼ cup lemon juice, 2 tbls oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with tuna salad.