My seed package describes these pepperoncini peppers as "mildly hot". I beg to differ!! So, adjust the amount of pepperoncini called for in this recipe according to your heat tolerance!
Source: adapted from Everyday Food magazine, May 2011
Coarse sea salt and ground pepper
3/4 lb. green beans, trimmed and cut into 1" pieces
2 T. white-wine vinegar
2 T. extra-virgin olive oil
1 can (15.5 oz.) cannellini beans, rinsed and drained
1/2 small red onion, thinly sliced
roasted chicken breast, chopped
1/4 c. thinly sliced pepperoncini
In a medium pot of boiling salted water, cook green beans until bright green and crisp-tender, about 3 minutes. Drain, rinse under cool water to stop the cooking, and pat dry.
In a large bowl, whisk together vinegar and oil, and season to taste with salt and pepper. Add green beans, cannellini beans, onion, tuna and pepperoncini, and stir to combine. Serve immediately.