Step 1

Rinse one can of pinto beans until no more foam appears, then let drain.

Step 2

While beans drain, whisk together the lemon juice, Peperoncini juice, Green Tabasco Sauce (affiliate link), Spike Seasoning (affiliate link) or another all-purpose seasoning blend, salt, pepper, and olive oil to make the dressing.

Step 3

When the beans are drained, toss with 3 T of the dressing mixture and let the beans marinate while you prep the other ingredients.

Step 4

I used two cans in this new version of the salad. Drain the oil from tuna, then use a fork to break it up slightly, keeping it still a bit chunky.

Step 5

Cut the cherry tomatoes into quarters (or if you're using larger tomatoes, dice into small pieces.)

Step 6

If you have whole Peperoncini peppers, cut off stem end, remove seeds, and slice the peppers. (I cut off the stem end and drain them in a colander, then remove seeds and slice one at a time.

Step 7

If you have Sliced Peperoncini Peppers (affiliate link) just measure out 1/2 cup (or more if you love Peperoncini like I do).

Step 8

Slice green onions.

Step 9

Wash cilantro, spin dry or dry with paper towels, and then finely chop enough to make 1/2 cup chopped cilantro, or more if you're a big cilantro fan like I am.

Step 10

Mix together the marinated beans, chopped Peperoncini, sliced green onions, diced tomatoes, and chopped cilantro, then toss with the rest of the dressing.

Step 11

Then gently stir tuna into the salad.

Step 12

Season with salt and fresh ground black pepper and serve.