Tuna and Red Pepper Antipasto


1 15-ounce can beans, such as kidney beans, black-eyed peas or fava beans, rinsed
1 small red bell pepper, finely diced, or one 7-ounce jar roasted red peppers, rinsed and diced
1 3-ounce can chunk light tuna, drained and flaked
1/4 cup finely chopped red onion
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
2 teaspoons capers, rinsed
3/4 teaspoon finely chopped fresh rosemary
1/8 teaspoon salt
Freshly ground pepper to taste


Place beans, bell pepper, tuna, onion, lemon juice, parsley, oil, capers and rosemary in a medium bowl; stir to combine. Season with salt and pepper.
Calories 304 Fat 8g Carbohydrates 26g Protein 23g
© Niki Martino. All Rights Reserved. | Site MapPowered by AgileSite Lite