4 Tbsp canned tomato puree
2 Tbsp fresh lemon juice
1 Tbsp white wine vinegar
1/8 tsp table salt
1/8 tsp black pepper
15 1/2 oz canned kidney beans, drained and rinsed
14 oz water-packed tuna fish, drained
6 1/2 oz canned artichoke hearts, without oil, rinsed and halved
4 oz roasted red peppers, water-packed, sliced
1/4 cup cucumbers, chopped
12 medium cherry tomatoes, halved
2 Tbsp parsley, fresh, chopped

Recipe Directions
Mix together tomato puree, lemon juice and vinegar in a large salad bowl; season to taste with salt and pepper. Add remaining ingredients to bowl and toss to mix. Cover and chill until ready to serve.