1 can pinto beans, rinsed and drained
2 T fresh squeezed lemon juice
1 T peperoncini juice (brine from the bottle of peppers)
1/2 tsp. Tabasco Sauce, more or less depending on how spicy you like it
1 tsp. Taco seasoning
salt and fresh ground black pepper to taste
5 T extra-virgin olive oil
4-6 large peperoncini peppers, stem and seeds removed and finely chopped
1/4 cup diced red onion
2 stalks of celery chopped
1 cup chopped tomato, drained if the tomatoes are very juicy (I used cherry tomatoes cut in fourths)
4 or 5 basil leaves, chiffonade
1 can (5-7 oz) Italian Tuna packed in olive oil
Add rinsed and drained pinto beans to a medium size bowl. Mix together the lemon juice, peperoncini juice, tabasco, taco seasoning, salt and pepper and olive oil. Whisk until combined. Add rest of the ingredients except basil to the pinto beans. Pour dressing over and stir to combine. Sprinkle basil over the top and serve.