Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley
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 2-3 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.