Spicy Pinto Bean and Tuna Salad
I've had really good luck lately with seeing recipes I immediately want to have...right now!
This one reminds me of a sandwich I love that has many of the same ingredients. Only this has no bread and includes one of my favorite beans...pinto beans! Yay :)
This salad comes from Kalyn's Kitchen's recipe for Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes and Parsley.
While I adapted Kalyn's recipe a bit, I prefer you go check out her site and get her original recipe.
I'll just mention what I did differently here, some by choice - some by necessity, because I didn't have certain ingredients on hand and, quite frankly, I just didn't want to wait until next week to try this.
First my pictures, then I'll break down what I did differently (for better or worse).
Some of the preparations:
Instead of green Tobasco sauce (which is awesome), I used 1 1/2 teaspoons of jalapeno juice since I didn't have any of the green on hand. And I used both the jarred peperoncini peppers and their juice in place of the fresh peppers.
I also cut down the olive oil to 1 1/2 tablespoons. Since I am not following the South Beach Diet and may eat part of this on bread on Saturday, if there is any left, I thought it best to cut a few calories where I'd least notice them :)
Since I reduced the marinade a bit, I put it all in with the pinto beans in the first step of her directions.
I also didn't mix in the fresh parsley since I intend to have this tomorrow for lunch at work. I'll bring the parsley with me and mix it in there...
....grape tomatoes instead of cherry ones. I prefer them, plus I already had them on hand.
I also didn't add any salt.
Or use Spike Seasoning. Perhaps I'll try that next time I make this.
I'm sure I will be making variations of this pinto bean/tuna salad for years to come. (Thanks Kalyn!)