Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley
This is the printer-friendly version for an old recipe that is no longer on the blog. I am saving it here so people who liked the original salad can still find it. Check out Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini if you want to see the updated lower-carb version of this salad with more tuna and less beans.
(Makes 4-6 servings, recipe created by Kalyn.)
1 can pinto beans, rinsed and drained
2 T fresh squeezed lemon juice
1 T peperoncini juice (brine from the bottle of peppers)
1/2 tsp. green Tobasco sauce (or more if you like it spicy)
1 tsp. Spike Seasoning (optional but recommended)
salt and fresh ground black pepper to taste
5 T extra-virgin olive oil
4-6 large peperoncini peppers, stem and seeds removed and finely chopped
1/4 cup sliced green onion
1 cup chopped tomato, drained if the tomatoes are very juicy (I used cherry tomatoes cut in fourths)
1/2 cup chopped parsley
1 can (5-7 oz) Italian Tuna packed in olive oil
Dump beans into a colander placed into the sink, then rinse well with cold water until no more foam appears. Let beans drain while you mix dressing ingredients.
Mix together the lemon juice, peperoncini juice, green Tobasco sauce, and Spike seasoning. Whisk in the olive oil, then season dressing to taste with a little salt and fresh ground black pepper. (I used just a pinch of salt and about 1/4 tsp. coarsely ground black pepper.)
In a bowl large enough to contain all the salad ingredients, mix the drained beans with 2 T of the dressing mixture and let beans marinate while you prep other ingredients.
Cut stem end off peperoncini, remove seeds, then finely chop peperoncini and slice green onions. Chop tomatoes to make 1 cup diced tomatoes, then drain in a small colander if the tomatoes seem juicy. Wash parsley, spin dry or dry with paper towels, then chop enough parsley to make 1/2 cup. Drain oil from the tuna (I just do this by removing lid and using it to press out the oil) then use a fork to break up the tuna slightly in the can.
Add chopped peperoncini, sliced green onions, diced tomatoes, and chopped parsley to the bowl with the marinating beans, mix together, then toss with the remaining the dressing. (If you like your salads on the dry side, you may not need all the dressing, but I used it all.) Add the tuna and gently combine with other ingredients, season with more salt and fresh ground black pepper to taste, and serve.
This would probably keep in the fridge for a day or two, but it would be better freshly made.