Cannellini Bean Salad with Tuna and Peperoncini
Cannellini Bean Salad with Tuna and Peperoncini is perfect to keep in the fridge and pull out for a tasty lunch any time of year. And I’ve updated the recipe to have more tuna and sliced Peperoncini and fewer beans to make it a more carb-conscious salad! Don’t skip the chopped parsley that adds so much flavor to this tasty salad.
I know some of my readers would never eat a salad with beans, even when I use less beans and more tuna and Peperoncini like I did when I updated this recipe for Cannellini Bean Salad with Tuna and Peperoncini. So if you’re in that no-beans category, let me send you to check out a collection of Favorite Keto Summer Salads.
But if you’re someone who eats beans occasionally (especially with lots of low-carb tuna and spicy peperoncini) you might enjoy this tasty summer salad. This is a favorite salad that was in need of new photos, but that’s not the only reason I’m updating it.
I’ve been investigating my pantry more, and one ingredient I always have on hand but don’t use so much is dried beans. So lately I’m cooking with dried beans a little more often. Hope you enjoy trying this favorite salad if you’re a fan of these ingredients like I am!
What ingredients do you need for this salad?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- fresh-squeezed lemon juice , I used my fresh-frozen lemon juice
- peperoncini juice, the brine from the jar of Sliced Peperoncini Peppers (affiliate link)
- extra-virgin Olive Oil (affiliate link)
- salt and fresh ground black pepper to taste
- can of Cannellini beans (or use any type of white beans)
- two cans tuna packed in olive oil, preferably Genova Tuna Packed in Olive Oil (affiliate link)
- Sliced Peperoncini Peppers (affiliate link)
- chopped parsley (more or less to taste)
How did I make this Cannellini Bean Salad lower in carbs?
When I made this salad years ago, it had twice the beans and half the tuna, plus a lot less Peperoncini than the version I’m giving you now. Of course my fondness for both tuna packed in olive oil and spicy Peperoncini has only increased through the years, so I love the new carb-conscious version!
What are Cannellini Beans?
Cannellini Beans are the largest type of white beans. Because of their shape they’re sometimes called white kidney beans. They have a mild flavor and hold their shape well in a salad like this.
What are Peperoncini Peppers?
Peperoncini Peppers are sweet mild chili peppers used in Italian or Greek cuisines, and they’re usually sold pickled in a jar. Look for Sliced Peperoncini Peppers (affiliate link) if you want to make this salad easier to make! And if you look around the web you’ll find it’s spelled pepperoncini and peperoncini, and I use it in both ways depending on how it’s spelled on the bottle I currently have in my fridge!
What kind of parsley did I use for the Cannellini Bean Salad?
You can definitely make this salad with flat Italian parsley, but I love curly parsley to add texture to salads and that’s what I used here.
Want more salads with Peperoncini Peppers?
Check out Favorite Salads with Pepperoncini Peppers if you’re a big fan like I am!
How to Make Cannellini Bean Salad with Tuna and Peperoncini:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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 two cans of Genova Tuna Packed in Olive Oil (affiliate link) in the same colander I used to drain the beans.
- I used a whole cup of chopped parsley and a cup of sliced Peperoncini, but you can use less of either one if you prefer. (I have a big jar of Sliced Peperoncini Peppers (affiliate link) which inspires me to use them generously. See instructions in the complete recipe if you have whole Peperoncini and need to slice them.
- Gently combine the marinated beans and drained tuna.
- Then gently stir in the chopped parsley and chopped Peperoncini.
- Stir in the rest of the dressing, or desired amount until the salad seems wet enough for you.
- Serve at room temperature or slightly chilled.
More Salads for Peperoncini Lovers:
- Peperoncini Chopped Salad with Romaine, Peppers, and Feta
- Greek Chicken Salad with Peperoncini
- Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini
- Chopped Greek Salad with Peperoncini
- Tomato Cucumber Salad with Peperoncini
- 2 T fresh-squeezed lemon juice (or more)
- 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)
- two 5 oz. cans tuna packed in olive oil, drained
- 1 cup sliced Peperoncini peppers (more or less to taste)
- 1 cup chopped parsley (more or less to taste)
- 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!)
- Whisk together the lemon juice, Peperoncini brine, and olive oil, then add salt and fresh ground black pepper to taste. (I used a generous amount of pepper, but not much salt.)
- Combine the drained beans with 2-3 T of dressing and let marinate (in a bowl big enough for the whole salad) while you prep the other ingredients.
- Drain olive oil from the tuna and discard.
- Wash parsley, spin dry or dry with paper towels, then finely chop.
- If you're using whole peperoncini cut off stem end and discard, drain peperoncini in a colander, squeeze out seeds and discard seeds, and finely chop or slice. I splurge for
- Sliced Peperoncini Peppers (affiliate link), so I just measure out the amount I want, which was a full cup for this salad.
- Mix the drained tuna into the marinating beans.,
- Add chopped parsley and chopped or sliced Peperoncini and gently combine.
- Add additional dressing until the salad seems wet enough to you.
- Season to taste with additional salt and fresh ground black pepper if desired, and serve.
- 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 for a lunch salad.
I used Genova Tuna Packed in Olive Oil (affiliate link) but use any tuna you prefer.
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.
Amount Per Serving: Calories: 258Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 22mgSodium: 581mgCarbohydrates: 18gFiber: 3gSugar: 10gProtein: 17g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Cannellini Bean Salad with Tuna and Peperoncini is a perfect lunch salad or side dish salad for any phase of the original South Beach Diet, or any type of low-glycemic eating plan. Salads with beans are generally too high in carbs for a low-carb diet plan, but this version is more carb-conscious than most with 15 net carbs per serving.
Find More Recipes Like This One:
Use the Salads Index to find more healthy salads like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This salad was first posted in 2010. It was updated with better photos in 2020, and was last updated with more information in 2023.