Cannellini Bean and Tuna Salad with Peperoncini and Parsley

email

Twitter

Facebook

Pinterest

Yummly

This Cannellini Bean and Tuna Salad with Peperoncini and Parsley is perfect to take to work for a tasty lunch and this delicious salad is gluten-free, dairy-free, and South Beach Diet friendly. Use the Salads Index to find more healthy salads like this one.

Click to PIN Cannellini Bean and Tuna Salad with Peperoncini and Parsley!

I made this Cannellini Bean and Tuna Salad with Peperoncini and Parsley over and over this summer, after I got infatuated with peperoncini, those slightly hot and spicy peppers that come in a jar with brine. It’s definitely a variation of my White Bean Salad with Tuna and Parsley, and the first few times I made this, it was just for lunch, with no thought of blogging the recipe.

Then when I realized I’d made it for the third time, I decided the the addition of peperoncini added such a kick to this salad that maybe some other peperoncini-lovers out there would like to try it. If you’re a healthy eater who’s looking for things you can make ahead and take to work for your lunch, this salad would be a perfect option for that too.

Put beans into a colander placed in the sink and rinse well with cold water and let the beans drain. While the beans are draining, whisk together lemon juice, peperoncini juice, olive oil, and a bit of salt and fresh ground black pepper to make the dressing. Then mix the drained beans with a few tablespoons of dressing so the beans can marinate while you prep the other ingredients. I drained the tuna in the same colander I used to drain the beans.

I used about 2 T of chopped peperoncini and 4 T chopped parsley, but you can use more of either one if you prefer. Gently combine the marinated beans, drained tuna, chopped parsley and chopped peperoncini. Decide whether the salad seems too dry, and stir in a bit more dressing if desired. (I used about 3/4 of the dressing and saved the rest for a green salad later.) Serve at room temperature or slightly chilled.

More Salads for Peperoncini Lovers:

Peperoncini Chopped Salad with Romaine, Red Bell Pepper, and Feta from Kalyn’s Kitchen
Low-Carb Greek Peperoncini Chicken Salad from Kalyn’s Kitchen
Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley from Kalyn’s Kitchen

Print Recipe

Cannellini Bean and Tuna Salad with Peperoncini and Parsley

Yield: 4 servings

Total Time: 15 minutes

Prep Time: 15 minutes

This Cannellini Bean and Tuna Salad with Peperoncini and Parsley for a lunch made from beans and tuna in the pantry.

Ingredients:

• 2 T fresh-squeezed lemon juice
• 1 T peperoncini juice (brine from the jar of peperoncini)
• 5 T extra-virgin olive oil
• salt and fresh ground black pepper to taste
• 1 can (15.5 oz.) Cannellini beans (or use any type of white beans)
• 1 can (5 oz.) tuna packed in olive oil, drained
• 4 large peperoncini peppers, drained, seeded, and chopped (about 2 T chopped peperoncini)
• 1/2 cup chopped parsley (or more)

Directions:

1. Put the beans into a colander placed in the sink, rinse well with cold water (until no more foam appears) then let beans drain (or blot dry with paper towels if you’re in a hurry!)
2. Whisk together the lemon juice, peperoncini juice, and olive oil, then add salt and fresh ground black pepper to taste. (I used a generous amount of pepper, but not much salt.)
3. Combine the drained beans with 2 T of dressing and let marinate while you prep the other ingredients.
4. Drain olive oil from the tuna and discard. Wash parsley, spin dry or dry with paper towels, then finely chop. Drain peperoncini, remove seeds, and finely chop.
5. Mix the drained tuna, chopped parsley, and chopped peperoncini into the marinating beans and gently combine. Add additional dressing until the salad seems wet enough to you (I used about 3/4 of the dressing.)
6. Season to taste with additional salt and fresh ground black pepper if desired, and serve.

Notes:

I love Tonno Genova Tuna in Olive Oil and used it in this salad.

This can be served room temperature or chilled. This salad will stay good in the refrigerator for a day or two, and would be great to take to work for a lunch salad.

I can think of a lot of other things you could add to this salad including diced red onion, chopped kalamata olives, chopped red bell pepper, or chopped cucumber. If anyone tries some of those variations, I’d love to hear how you liked them.

Recipe created by Kalyn as a variation of White Bean Salad with Tuna and Parsley, a summer lunch favorite for years.

All images and text ©Kalyn Denny for Kalyn's Kitchen.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Cannellini Bean and Tuna Salad with Peperoncini and Parsley is a perfect lunch salad or side dish salad for any phase of the South Beach Diet, or any type of low-glycemic eating plan. Salads with beans are too high in carb for a low-carb diet plan.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

email

Twitter

Facebook

Pinterest

Yummly