Mediterranean Tuna Antipasto Salad

• 1 - 15- to 19-ounce can beans
• 2 - 5- to 6-ounce cans water-packed chunk light tuna
• 1 - large red bell pepper
• 1/2 - cup finely chopped red onion
• 1/2 - cup chopped fresh parsley
• 4 - teaspoons capers
• 1 1/2 - teaspoons finely chopped fresh rosemary
• 1/2 - cup lemon juice
• 4 - tablespoons extra-virgin olive oil
• - Freshly ground pepper
• 1/4 - teaspoon salt
• 8 - cups mixed salad greens

Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.