Spicy Cannellini Bean Salad with Tuna, Peperoncini, and Parsley

Ingredients

• 2 T fresh-squeezed lemon juice
• 1 T peperoncini juice
• 5 T extra-virgin olive oil
• Salt and fresh ground black pepper to taste
• 1 can Cannellini beans
• 1 can tuna packed in olive oil, drained
• 4 large peperoncini peppers, drained, seeded, and chopped
• 1/2 cup chopped parsley, or more

Directions

1. Set a colander in the sink and add the beans. Rinse them under cold water until the foaming stops, then leave them to drain. If you’re moving quickly, pat them dry with paper towels.
2. In a small bowl, whisk the lemon juice, peperoncini juice, and olive oil until combined. Season with salt and fresh ground black pepper to taste.
3. Transfer the drained beans to a bowl, add 2 T of the dressing, and toss gently. Let the beans sit in the dressing while you get the remaining ingredients ready.
4. Pour off the olive oil from the tuna and discard it. Wash the parsley, dry it in a salad spinner or with paper towels, and chop it finely. Drain the peperoncini, take out the seeds, and chop them finely as well.
5. Add the tuna, parsley, and peperoncini to the bowl with the beans, then fold everything together carefully. Spoon in more dressing until the salad has the amount of moisture you like; about 3/4 of the dressing may be enough.
6. Taste and add more salt and fresh ground black pepper if you’d like, then serve.