Pinto Bean Salad with Tuna and Peperoncini
Pinto Bean Salad with Tuna and Peperoncini has lots of tuna and just a few beans, and this is perfect for a quick salad for lunch! Or check the link for a no-bean version of the salad, whichever you prefer.
PIN the Pinto Bean Salad with Tuna to try it later!
When I stumbled across this Pinto Bean Salad with Tuna and Peperoncini back in the archives with old photos that were truly horrible, right away it went to the top of my list for recipes needing a photo update. And even though this combination of ingredients is not ever going to be especially photogenic, the new photos are definitely an improvement!
Since I was updating the photos I decided to update the recipe to make it more carb conscious, and adding more low-carb tuna and Peperoncini makes this a salad with 16 net carbs per serving in the new version. Kara and I also switched out the parsley for chopped cilantro, but if you’re not a cilantro fan the salad is also great with parsley. (Here’s the printer-friendly link for the original version, just in case it has some fans.)
And for anyone who likes this combination and the idea of fewer beans, we absolutely loved this salad we made with the tuna packed in olive oil that’s one of my favorite summer ingredients. If you’re a tuna fan who doesn’t mind a moderate amount of carbs, hope you enjoy trying it!
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.)
- can of pinto beans
- fresh squeezed lemon juice, I used my fresh-frozen lemon juice
- Peperoncini juice (from the bottle of peppers)
- Green Tabasco Sauce (affiliate link)
- Spike Seasoning (affiliate link) or other all-purpose seasoning blend
- salt and fresh ground black pepper to taste
- extra-virgin Olive Oil (affiliate link)
- Sliced Peperoncini Peppers (affiliate link)
- green onion
- cherry tomato
- chopped cilantro (or parsley)
- Genova Tuna Packed in Olive Oil (affiliate link)
Want Peperoncini salads with fewer carbs?
Of course I know a salad with beans and this many carbs won’t be a hit with some of my readers, so if you like Peperoncini but don’t want the carbs check out my Favorite Salads with Peperoncini Peppers for lower-carb options, including a no-bean version of this salad!
What are Peperoncini Peppers?
Peperoncini Peppers are a type slightly-spicy pickled pepper that’s sold in jars. The spicy Peperoncini Peppers are often used as a garnish on restaurant salads, and and they have zero carbs and are one of my favorite salad ingredients. The word is sometimes spelled Pepperoncini, but on the jars I’ve bought for years it’s spelled Peperoncini, so that’s how I spell it! Many of my older recipes have instructions for how to drain and slice the Peperoncini, but now that I’ve discovered you can buy Sliced Peperoncini Peppers (affiliate link), that’s what I always use. And my Costco carries them in a gallon jar, so that’s something I make room for in my fridge!
What kind of canned tuna do I buy?
Genova Tuna Packed in Olive Oil (affiliate link) is the tuna I love so much I buy it by the case from Amazon.com! I think this tastes as good as the imported Italian tuna packed in olive oil, and it’s much less expensive.
How to make Pinto 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.)
- Rinse pinto beans until no more foam appears, then drain.
- While beans drain, whisk together lemon juice, Peperoncini juice, Green Tabasco Sauce (affiliate link), Spike Seasoning (affiliate link), salt, pepper, and olive oil to make the dressing.
- When beans are drained, toss with some of the dressing mixture and let the beans marinate.
- I used two cans in this new version of the salad.
- Drain the oil from tuna, then use a fork to break it up slightly.
- Cut the cherry tomatoes into quarters.
- If you have whole Peperoncini peppers, cut off stem end, remove seeds, and slice the peppers. (I cut off the stem end and drain them in a colander, then remove seeds and slice one at a time.
- If you have Sliced Peperoncini Peppers (affiliate link) just measure out 1/2 cup (or more if you love Peperoncini like I do).
- Slice green onions. Wash cilantro and dry; then finely chop enough to make 1/2 cup chopped cilantro, or more if you’re a big cilantro fan like I am.
- Mix together beans, chopped peperoncini, sliced green onions, diced tomatoes, and chopped cilantro, then toss with the rest of the dressing.
- Then gently stir tuna into the salad.
- Season with salt and fresh ground black pepper and serve.
- I’m happy to report that the leftovers stayed good in the fridge for several days and I had some for breakfast two days in a row, that’s how much I love this salad!
More Salads with Tuna:
- Tuna Stuffed Avocado
- Tuna Salad with Cucumbers, Tomatoes, Parsley, and Mint
- Tuna and White Bean Salad
Pinto Bean Salad with Tuna and Peperoncini
Pinto Bean Salad with Tuna and Peperoncini is perfect for a quick salad for lunch! And this salad has a lot of tuna and not so many beans, so it's probably lower in carbs than you think!
Ingredients
- one 15 oz. 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. green Tabasco sauce (or more if you like it spicy)
- 1 tsp. Spike Seasoning (optional but recommended)
- salt and fresh ground black pepper to taste
- 5 T extra-virgin olive oil
- 1 cup sliced peperoncini peppers (see notes)
- 1/4 cup sliced green onion
- 1 cup chopped cherry tomato
- 1/2 cup chopped cilantro (see notes)
- two 5 oz. cans tuna packed in olive oil
Instructions
- Rinse one can of pinto beans until no more foam appears, then let drain.
- While beans drain, whisk together the lemon juice, Peperoncini juice, Green Tabasco Sauce (affiliate link), Spike Seasoning (affiliate link) or another all-purpose seasoning blend, salt, pepper, and olive oil to make the dressing.
- When the beans are drained, toss with 3 T of the dressing mixture and let the beans marinate while you prep the other ingredients.
- I used two cans in this new version of the salad. Drain the oil from tuna, then use a fork to break it up slightly, keeping it still a bit chunky.
- Cut the cherry tomatoes into quarters (or if you're using larger tomatoes, dice into small pieces.)
- If you have whole Peperoncini peppers, cut off stem end, remove seeds, and slice the peppers. (I cut off the stem end and drain them in a colander, then remove seeds and slice one at a time.
- If you have Sliced Peperoncini Peppers (affiliate link) just measure out 1/2 cup (or more if you love Peperoncini like I do).
- Slice green onions.
- Wash cilantro, spin dry or dry with paper towels, and then finely chop enough to make 1/2 cup chopped cilantro, or more if you're a big cilantro fan like I am.
- Mix together the marinated beans, chopped Peperoncini, sliced green onions, diced tomatoes, and chopped cilantro, then toss with the rest of the dressing.
- Then gently stir tuna into the salad.
- Season with salt and fresh ground black pepper and serve.
Notes
I used Sliced Peperoncini Peppers (affiliate link) for the salad, but see instructions for removing seeds and slicing peppers if you have whole peppers. Use more or less Peperoncini to taste.
Use chopped cilantro or parsley, whichever you prefer.
I love Genova Tuna Packed in Olive Oil (affiliate link) but use any tuna you prefer for the salad.
Recipe created by Kalyn.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 279Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 22mgSodium 886mgCarbohydrates 20gFiber 4gSugar 8gProtein 18g
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 Suggestions:
Even with more tuna and Peperoncini and fewer beans this Pinto Bean Salad might be too high in carbs for traditional low-carb diets; check the nutritional information. Everything in this salad would be approved for all phases of the original South Beach Diet.
Find More Recipes Like This One:
Use Salad Recipes to find more salads like this one. Use the Diet Type Index to find 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 recipe was first posted in 2010. It was updated with better photos in 2020 and last updated with more information in 2024.
36 Comments on “Pinto Bean Salad with Tuna and Peperoncini”
What brand of Sliced Peperoncini Peppers do you recommend? The link shows so many.
The big one-gallon jar I have from Costco is Bay Valley brand, but the brand I have bought the most is Mezzetta. But I think they are mostly very similar to each other; I’ve used different brands through the years.
Susan, it is really just for the flavor, I think the tuna packed in olive oil is the best tasting tuna you can buy. (I've been ordering it from Amazon.com since my store stopped carrying it!) But if you like the water-packed tuna, it will be fine in this too.
Dumb question from a newbie. I am trying to lose weight and also diabetic. I usually buy Costco water packed tuna. Any particular reason why you prefer oil (although I admit it does taste better)?
Babs, always glad to hear that you enjoyed the salad, thanks!
This was delicious Kalyn – thank you. I love your recipes. I made it using kidney beans, oil packed tuna from Trader Joes and omitted the tobasco but otherwise as printed. I hadn't tried pepperoncini before but they made the salad. I served it over chopped greens to extend it and we got 3 main dish servings out of it with corn on the cob on the side.
Olives sound good in this!
Just noticed my post didn't read fully….in place of cherry tomatoes I chopped black olives.
Storme, thanks so much. Your version sounds great.
what a great salad! I made this yesterday with a few differences due to not having all the ingredients I thought I did (frown). the can of pinto beans I thought i had turned out to be cannellini beans – so I used those. Then when i went to grab the cherry tomatoes I agree with others that the zing of pepperocini is great. I added a few more peppers and juice because I like spice. It turned out yummy!! next time I plan to add some fresh, chopped jalepeno too. Thanks for the great recipe! Your blog is the place I come when I am looking for any recipe!
Kelly, what a great idea to make it without the tuna! Glad it was a hit.
Made this over the weekend- without the tuna because we were grilling tuna steaks. I figured if it was good with tuna IN it, it would be good with tuna NEXT to it!
Wow, it was great! Such a nice zing with the pepperoncini. It can stand alone as a side salad without the tuna, and I am looking forward to having it with the tuna. Will definitely be making this one again!
Sorry I'm not keeping up too well on comments; blame it on the iPhone! So glad people are liking this.
This salad looks amazing! We are fortunate to have access to canned oil packed tuna from a couple of small canneries that catch it, process it and sell it themselves. Making this tomorrow. Your website is very inspiring for me!
That's quite a beautiful salad, Kalyn. I wish it would stop raining here so I would think salad more often!
What a great guy your bro Bradley is!
Nice favicon! The salad looks hearty, tasty, healthy and good!
Love the favicon – I've been trying to figure out how to do that forever!
This salad is so bright and colorful. You can tell that it's packed with vitamins.
So colorful and healthy and delicious looking! I love it!
How fun to have a favicon. I have thought about creating one, but never found the time. I love all the colors in this salad.
Very good! Bye from Ilaly 🙂
Another splendid salad! Who can resist salads like yours, Kalyn? Seriously, they are so appealing. I've been getting the Star-Kist tuna packed in olive oil for a few years now. I found out that the tuna packed in water is not just packed in water. That water is actually soy broth and I avoid soy. When one starts reading labels for ingredients, there are definitely some eye openers.
Thanks, Kalyn!
Shirley
Lydia, next time I come to Boston I must stock up on Italian Tuna; having a hard time finding it here!
Donna, thanks. I am into color, no doubt about it.
Thanks Anh.
Demaris, I love hearing that I could make you remember your grandmother.
Joanna, now you know!
Barbara, the hearts were for spring. Rand surprised me with this new one, which I love!
Kalyn you are so lucky to have access to canned tuna fished responsibly. I haven't bought canned tuna for some years as I don't trust the labeling here.
The salad looks wonderful.
Your hearts have gone:( But the new header does look fabulous
Who knew that a favicon was called a favicon! Learn something new every day.
Beautiful salad!
this totally remind me of a Brazilian dish my grandma used to make. She loves tuna. Reading this post brought back nice memories. thanks.
This looks and sounds good! Kalyn!
If there was an award for The Most Colorful Recipes Ever, you'd win hands down!
Thanks for another beautiful salad.
Donna
I learned how to make Italian tuna and bean salad from the manager of our local grocery store in Boston, and I've been hooked on it ever since. I love this recipe; it's a great riff with all of the wonderful Italian flavors.
I'm glad people are liking this. I really loved the extra spiciness from the peperoncini. And I agree, the juice is precious.
I don't know anything about how to make a favicon; my brother and his partner did it for me.
I was just wondering what to do with all my parsley!!
How do you make a favicon for blogger? I know it's pretty easy on WordPress but I never knew how to do it on blogger.
I don't think I've ever put beans with tuna before, but it sounds awesome. Sounds perfect for taking to work, too. I love finding new ways to add more beans into my diet. I will be making this very soon.
Kalyn – I love the step-by-step pictures (not to mention the cute little colander) and the photography is amazing. And what a mentor you are for Keke! Thank you with all my heart.
I had forgotten how much I love pepperoncini until I found your recipe recently for the romain salad. Ever since then, I've made several yummy marinades & salad dressings with pepperoncini juice and the diced peppers too. My hubby thought I was nuts the other day when he found the "empty" jar of pepperoncini in the fridge (empty except for the juice, that is), and he was about to dump it down the sink when I jumped up and said "NO! You have to save that!" It has such nice flavor and a great zing that warms up a lot of stuff! So yes, I have a jar of pepperoncini juice in my fridge, and also a full jar that actually has the peppers in it too!
exactly what I feel like eating right now! And I will!
Love the letter K favicon! You have a great brother, he and Bradley must both be so talented.
I love how colorful this salad is!
You make the prettiest salads. Another winner.