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Kalyn's Kitchen

Cannellini Bean and Tuna Salad with Peperoncini and Parsley

Cannellini Bean and Tuna Salad with Peperoncini and Parsley is perfect to keep in the fridge and pull out for a tasty lunch. And I’ve updated the recipe to have more tuna and Peperoncini and less beans to make it a more carb-conscious salad!

PIN Cannellini Bean and Tuna Salad to try it later!

Cannellini Bean and Tuna Salad with Peperoncini and Parsley finished salad in serving bowls

I know some of you would never eat a salad with beans, even if I use less beans and more tuna and Peperoncini like I did when I updated this recipe. So if you’re in that no-beans category, let me send you to check out a collection of Favorite Low-Carb and Keto Salads for Summer.

But if you’re someone who eats beans occasionally (especially with lots of low-carb tuna and spicy peperoncini) you might enjoy this Cannellini Bean and Tuna Salad with Peperoncini and Parsley. 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 struggling with a lack of cooking inspiration while we’re stuck at home, partly due to a lack of desire to go to the store. Plus I’ve been investigating my pantry more, and one ingredient I always have on hand but don’t use much is dried beans. But maybe I’m needing comforting food because lately I’m cooking with dried beans a little more often.

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 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! And although salads like this aren’t especially photogenic, I promise you these photos are a lot better than the old ones. Hope you enjoy trying it if you’re a fan of these ingredients like I am!

Cannellini Bean and Tuna Salad with Peperoncini and Parsley process shots collage

How to Make Cannellini Bean and Tuna Salad with Peperoncini and Parsley:

(Scroll down for complete recipe with nutritional information.)

  1. Put beans into a colander placed in the sink and rinse well with cold water and let the beans drain.
  2. 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.
  3. Then mix the drained beans with a few tablespoons of dressing so the beans can marinate while you prep the other ingredients.
  4. I drained the two cans of Genova Tuna Packed in Olive Oil (affiliate link) in the same colander I used to drain the beans.
  5. 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.
  6. Gently combine the marinated beans and drained tuna.
  7. Then gently stir in the chopped parsley and chopped Peperoncini.
  8. Stir in the rest of the dressing, or desired amount until the salad seems wet enough for you.
  9. Serve at room temperature or slightly chilled.

Cannellini Bean and Tuna Salad with Peperoncini and Parsley close-up photo

More Salads for Peperoncini Lovers:

Peperoncini Chopped Salad with Romaine, Red Bell Pepper, and Feta 
Low-Carb Greek Peperoncini Chicken Salad 
Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini

Cannellini Bean and Tuna Salad with Peperoncini and Parsley close-up photo

Cannellini Bean and Tuna Salad with Peperoncini and Parsley

Yield 6 serving
Prep Time 20 minutes
Total Time 20 minutes

This Cannellini Bean and Tuna Salad with Peperoncini and Parsley uses lots more tuna and Peperoncini and only one can of beans, for a more carb-conscious version of this favorite salad.


  • 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)


  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 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.)
  3. 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.
  4. Drain olive oil from the tuna and discard.
  5. Wash parsley, spin dry or dry with paper towels, then finely chop.
  6. 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
  7. Sliced Peperoncini Peppers (affiliate link), so I just measure out the amount I want, which was a full cup for this salad.
  8. Mix the drained tuna into the marinating beans.,
  9. Add chopped parsley and chopped or sliced Peperoncini and gently combine.
  10. Add additional dressing until the salad seems wet enough to you.
  11. Season to taste with additional salt and fresh ground black pepper if desired, and serve.
  12. This can be served room temperature or chilled.
  13. 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.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Cannellini Bean and Tuna Salad with Peperoncini and Parsley square image of finished salad in bowls

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cannellini Bean and Tuna Salad with Peperoncini and Parsley 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 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.

Cannellini Bean and Tuna Salad with Peperoncini and Parsley Pinterest image

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    38 Comments on “Cannellini Bean and Tuna Salad with Peperoncini and Parsley”

  1. How do I incorporate this dish into a meal? Not all of us are SB. Would this be a side dish? thanks

  2. Jessica, the peperoncini are just slightly spicy, not really that hot. They're very flavorful from the vinegary brine.

  3. I've been wondering about those peperoncini every time I pick up my husband's bread and butter pickles at the store. Are they really hot or just a little bit hot? I usually use sweet red bell peppers in my hummus, but I've been thinking about something like the peperoncini to spice things up a bit.

    This white bean salad looks delicious. I'm going to try it for lunch today. Thanks!

  4. Healy, thanks! Better make it again myself before summer is over!

    Joanne, I'm with you on adding a little more spice to everything.

    LimeCake, thank you!

    BarbieKay, I love the sound of your salad with watercress and capers! Brilliant combination.

    Enid, I think mint would be a fantastic addition to this.

  5. I added chopped fresh mint to this yummy salad.

  6. I make a variation of this with watercress instead of parsley, and I use capers in the dressing in place of the pepperoncinis. I do put red onions in, as well. Delicious! I will try this one, too.

  7. this looks like a vibrant and delicious salad. yum!

  8. I'm always up for adding a little spice to whatever I'm eating! This sounds so delicious and fresh-flavored.

  9. This looks scrumptious – perfect for summer and so good for you too!

  10. CJ, thanks. I'm also a big fan of Cannellini beans. Love them in soup or salads.

  11. I love cannelini bean salads. (I just love those beans just about any way you can make them.)

    With tuna, parsley, lemon and pepperocinis- divine!

    This recipe really makes the ingredients shine.

  12. CC, thanks, and good idea to save the oil.

  13. It sounds as good as it looks! And so easy.

    But. Don't throw away the tuna oil, especially if it's olive oil. Use it to make a dressing for something else (something that would like that oceanic twang.)


  14. Once I bought one of those big bottles of peperoncini, I was putting them in everything! Hope you enjoy it.

  15. I love the sounded of hte added punch from the pepperoncini!

  16. Yum I love peperoncinis! I'll have to give this a shot since it's still warm here.

  17. Kerri and TW, it's so good with that extra spicy touch from the peperoncini!

  18. I was just thinking this morning about making a tuna and white been salad this week. Now you've got me thinking I need to find some of these peperoncini!

  19. I've been making a tuna and chickpea or white bean salad all summer long and the addition of pepperoncinis sounds delicious! I love those little hot, pickled peppers. Can't wait to try this recipe.