Wednesday, 5 March 2014

Spicy Pinto Bean and Tuna Salad

This was a lovely alternative salad and despite not having any pasta, rice or potatoes to bulk it up, it was lovely and filling. The hint of spiciness from the pepperdew peppers was really good.

Spicy Pinto Bean and Tuna Salad (from Kalyn's Kitchen)
(Serves 4-6)

2 cans pinto beans, rinsed and drained
2 tbsp lemon juice
1 tbsp juice from pepperdew jar
1/2 tsp green Tabasco sauce
1 tsp Old Bay seasoning
salt and pepper
5 tbsp extra-virgin olive oil
1/2 jar pepperdew peppers, quartered
6 spring onions, sliced
2 large tomatoes, chopped and drained if the tomatoes are very juicy
bunch parsley, chopped
2 cans tuna in spring water
Mix together the lemon juice, pepperdew juice, Tabasco, and old bay. Whisk in the olive oil, then season to taste.

In a bowl large enough to contain all the salad ingredients, mix the beans with 2 tbsp of the dressing mixture and let beans marinate while you prep other ingredients.

Add the peppers, spring onion, tomatoes, and parsley to the bowl with the beans, mix together, then toss with the remaining the dressing. Add the tuna and gently combine with other ingredients, season again and serve.

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