Spicy Pinto Bean & Chicken Salad

So far this summer, lunch has been one of those meals that are left unplanned and thrown together so last week I found this idea online.  Millard loves pinto beans and they are healthy so I had to give this one a go.

I drained and rinsed canned pinto beans.  Yes, I know dry beans would be a healthier option... perhaps the next time.  I whisked together lemon juice, juice from jarred mild pickled banana pepper rings, olive oil, pepper, and Millard added a mix of seasonings.  Then the mixture was poured over the beans to let it marinade a little.

  

The original recipe called for canned tuna, but Millard is allergic to tuna so we needed a substitute.  

We had canned Kirkland Signature Chicken Breat in the pantry that made the perfect sub.

 

   

So I shredded the chicken by hand and added it to the salad along with the chopped tomato.

 



 

Then Diced up green onions from our own little garden

 

We also subbed the peperoncini peppers with mild pickled banana pepper rings for two reason:  

(1) I didn't have peperoncini peppers and

(2) Millard always eats his pinto beans with banana pepper anyway.

 



 

And oh, add chopped parsley too.

Mix it all up and Voila! 

 

I knew Millard would like this pinto bean salad and I knew that our 4 year old, Alexander, wouldn't.  But what did surprise me is that both myself and Christian absolutely loved it!!  We will definitely be making this salad again.  Next time though I will record the various spices that Millard adds in.  :)  And you know, even though the chicken was yummy in it, it could be ommited to be a vegetarian meal.

Spicy Pinto Bean & Chicken Salad

4 servings

 

1 can pinto beans, rinsed and drained

2 T fresh squeezed lemon juice

1 T juice from jarred mild pickled banana peppers

1/2 tsp Green Tobasco sauce

pepper, to taste

your favorite seasoning

5 T olive oil

4 Bicks Banana Pepper Rings, chopped

Small bunch green onions, chopped

1 cup fresh tomatoes, diced

1 can canned chicken

1/2 cup parsley, chopped

 

 

Drain and rinse canned beans, dump into bowl



Whisk together lemon juice, banana pepper juice, green tobasco sauce, pepper, olive oil,

your favorite seasonings.

Add chopped banana pepper rings, green onions, tomatoes, shredded chicken and parsley.

Mix it all up and serve.

 

357 cals, 17 g carbs per serving (per My Fitness Pal)

Recipe adapted from kalynskitchen