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Kalyn's Kitchen

Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini

Pinto Bean Salad with Tuna, Tomatoes, 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 Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini to try it later!

Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini finished salad in bowl text overlay photo

Even though I’ve been updating photos on this site for many years, there are still plenty of bad photos on the site. So when I stumbled across this Pinto Bean Salad with Tuna, Tomatoes, 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.

Of course I know a salad with beans and that 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 Spicy Low-Carb Salads with Peperoncini, including a no-bean version of this salad! But 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! (And here’s the printer-friendly link for the original version, just in case it has some fans.)

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!

Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini process shots collage

How to Make Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini:

(Scroll down for complete recipe with nutritional information.)

  1. Rinse pinto beans until no more foam appears, then drain.
  2. 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.
  3. When beans are drained, toss with some of the dressing mixture and let the beans marinate.
  4. 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 used two cans in this new version of the salad.
  5. Drain the oil from tuna, then use a fork to break it up slightly.
  6. Cut the cherry tomatoes into quarters.
  7. 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.
  8. If you have Sliced Peperoncini Peppers (affiliate link) just measure out 1/2 cup (or more if you love Peperoncini like I do).
  9. 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. 
  10. Mix together beans, chopped peperoncini, sliced green onions, diced tomatoes, and chopped cilantro, then toss with the rest of the dressing.
  11. Then gently stir tuna into the salad.
  12. Season with salt and fresh ground black pepper and serve.
  13. I am 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!

Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini close-up photo

More Salads with Tuna You May Enjoy:

Tuna Salad with Tomatoes, Cucumbers, Parsley, and Mint
White Bean Salad with Tuna and Parsley
Tuna Stuffed Avocado with Cilantro and Lime

Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini close-up photo

Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini

Yield 6 servings
Prep Time 30 minutes
Total Time 30 minutes

Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini is perfect for a quick salad for lunch!

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

  1. Rinse one can of pinto beans until no more foam appears, then let drain.
  2. 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.
  3. When the beans are drained, toss with 3 T of the dressing mixture and let the beans marinate while you prep the other ingredients.
  4. 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.
  5. Cut the cherry tomatoes into quarters (or if you're using larger tomatoes, dice into small pieces.)
  6. 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.
  7. If you have Sliced Peperoncini Peppers (affiliate link) just measure out 1/2 cup (or more if you love Peperoncini like I do).
  8. Slice green onions.
  9. 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.
  10. Mix together the marinated beans, chopped Peperoncini, sliced green onions, diced tomatoes, and chopped cilantro, then toss with the rest of the dressing.
  11. Then gently stir tuna into the salad.
  12. 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:

6

Serving Size:

1

Amount 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.

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!

Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini thumbnail image of finished salad in bowl

Low-Carb Diet / Low-Glycemic Diet / South Beach Suggestions:
Even with more tuna and Peperoncini and less beans this Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini is probably too high in carbs for traditional low-carb diets, but everything in this salad would be approved for all phases of the original South Beach Diet, or any other type of low-glycemic eating plan. 

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 can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

 
Pinterest image of Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini

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    36 Comments on “Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini”

  1. 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.

  2. 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.

  3. 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)?

  4. Babs, always glad to hear that you enjoyed the salad, thanks!

  5. 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.

  6. Olives sound good in this!

  7. Just noticed my post didn't read fully….in place of cherry tomatoes I chopped black olives.

  8. Storme, thanks so much. Your version sounds great.

  9. 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!

  10. Kelly, what a great idea to make it without the tuna! Glad it was a hit.

  11. 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!

  12. Sorry I'm not keeping up too well on comments; blame it on the iPhone! So glad people are liking this.

  13. 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!

  14. 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!

  15. Nice favicon! The salad looks hearty, tasty, healthy and good!