I made my slightly altered versions of two great recipes from Kalyn’s Kitchen for dinner tonight. The first, her baked tofu with soy sauce and green onion, I make quite often. We both love it. The second recipe was her pinto bean salad with a few changes. They were beautiful together.
I used a can of El Ebro brand black beans instead of pinto beans and I’ve never seen white balsamic vinegar so I used regular balsamic vinegar. I was also a bit short on the cilantro because I can’t stand when people leave the stems in but I was hungry and tired of meticulously picking each individual cilantro leaf off of the stems so I stopped before I got the full 1/2 cup.
This salad is excellent. We ate the entire thing. I don’t feel that bad about it either because it’s quite a healthy salad.