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!

(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. 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.

  2. So colorful and healthy and delicious looking! I love it!

  3. 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.

  4. Very good! Bye from Ilaly 🙂

  5. 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

  6. 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!

  7. 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

  8. Who knew that a favicon was called a favicon! Learn something new every day.

    Beautiful salad!

  9. this totally remind me of a Brazilian dish my grandma used to make. She loves tuna. Reading this post brought back nice memories. thanks.

  10. This looks and sounds good! Kalyn!

  11. If there was an award for The Most Colorful Recipes Ever, you'd win hands down!

    Thanks for another beautiful salad.

    Donna

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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!

  18. exactly what I feel like eating right now! And I will!

  19. 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!

  20. You make the prettiest salads. Another winner.