Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley
|I love this Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley.|
Before I tell you about this new Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley, take a peek up at the url address line at the top of your screen and admire my new favicon. Thanks to Rand for creating and Bradley for installing the letter K to make the web address for my little corner of the web a bit more personalized.
A few years ago I fell madly in love with Italian Tuna packed in olive oil. White Bean and Tuna Salad with Parsley is something I’ve made over and over again the last few years, and if you can’t imagine the flavor combination of beans, tuna, and parsley, let me assure you that it’s a winner. Recently I’ve been experimenting with spicy peperoncini, which inspired this kicked up version of the bean, tuna, and parsley salad. I added some peperoncini juice and a bit of green Tobasco sauce to the dressing, and used pinto beans and added tomatoes for a more Southwest feeling. If you like tuna and appreciate spicy flavors, I think you’ll really like this salad!
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
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.
South Beach Suggestions:
More Bean Salads You May Enjoy:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro from Kalyn’s Kitchen
Middle Eastern Bean Salad with Parsley and Lemon from Kalyn’s Kitchen
White Bean Salad with Tuna and Parsley from Kalyn’s Kitchen
Carrot, Dill, and White Bean Salad from 101 Cookbooks
Fava Bean Salad with Fresh Parsley from The Perfect Pantry
Tuscan White Bean Salad from Elana’s Pantry
Cannellini Bean Salad with White Balsamic Vinaigrette from Andrea Meyers
Garbanzo Bean Salad with Red Onion, Parsley, Cilantro, and Feta from Farmgirl Fare
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)