Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley

Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley found on KalynsKitchen.com
I love this Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley.

Before I tell you about this new Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley, take a peek up at the url address line at the top of your screen and admire my new favicon. Thanks to Rand for creating and Bradley for installing the letter K to make the web address for my little corner of the web a bit more personalized.

A few years ago I fell madly in love with Italian Tuna packed in olive oil. White Bean and Tuna Salad with Parsley is something I’ve made over and over again the last few years, and if you can’t imagine the flavor combination of beans, tuna, and parsley, let me assure you that it’s a winner. Recently I’ve been experimenting with spicy peperoncini, which inspired this kicked up version of the bean, tuna, and parsley salad. I added some peperoncini juice and a bit of green Tobasco sauce to the dressing, and used pinto beans and added tomatoes for a more Southwest feeling. If you like tuna and appreciate spicy flavors, I think you’ll really like this salad!

Rinse the canned pinto beans until no more foam appears, then let drain. (This is a new little colander I just got for photos, perfect size for 1 can of beans.)

While beans drain, whisk together the lemon juice, peperoncini juice, green Tobasco sauce, Spike Seasoning, salt, pepper, and olive oil to make the dressing.

When the beans are drained, toss with 2 T of the dressing mixture and let the beans marinate while you prep the other ingredients.

Cut off stem end, remove seeds, and finly chop the peperoncini peppers and slice green onions. I used about 6 large peperoncini, but you can use less if you’d like it less spicy.

Cut the cherry tomatoes into quarters (or if you’re using larger tomatoes, dice into small pieces.) My tomatoes were really juicy, so I drained them for about ten minutes in a fine colander.

Wash parsley, spin dry or dry with paper towels, and then finely chop enough to make 1/2 cup chopped parsley. Drain the oil from tuna, then use a fork to break it up slightly inside the can.

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 toss tuna into the salad. Season with salt and fresh ground black pepper and serve.

Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley
(Makes 4-6 servings, recipe created by Kalyn.)

1 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 Tobasco 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
4-6 large peperoncini peppers, stem and seeds removed and finely chopped
1/4 cup sliced green onion
1 cup chopped tomato, drained if the tomatoes are very juicy (I used cherry tomatoes cut in fourths)
1/2 cup chopped parsley
1 can (5-7 oz) Italian Tuna packed in olive oil

Dump beans into a colander placed into the sink, then rinse well with cold water until no more foam appears. Let beans drain while you mix dressing ingredients.

Mix together the lemon juice, peperoncini juice, green Tobasco sauce, and Spike seasoning. Whisk in the olive oil, then season dressing to taste with a little salt and fresh ground black pepper. (I used just a pinch of salt and about 1/4 tsp. coarsely ground black pepper.)

In a bowl large enough to contain all the salad ingredients, mix the drained beans with 2 T of the dressing mixture and let beans marinate while you prep other ingredients.

Cut stem end off peperoncini, remove seeds, then finely chop peperoncini and slice green onions. Chop tomatoes to make 1 cup diced tomatoes, then drain in a small colander if the tomatoes seem juicy. Wash parsley, spin dry or dry with paper towels, then chop enough parsley to make 1/2 cup. Drain oil from the tuna (I just do this by removing lid and using it to press out the oil) then use a fork to break up the tuna slightly in the can.

Add chopped peperoncini, sliced green onions, diced tomatoes, and chopped parsley to the bowl with the marinating beans, mix together, then toss with the remaining the dressing. (If you like your salads on the dry side, you may not need all the dressing, but I used it all.) Add the tuna and gently combine with other ingredients, season with more salt and fresh ground black pepper to taste, and serve.

This would probably keep in the fridge for a day or two, but it would be better freshly made.

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South Beach Suggestions:

Everything in this salad would be approved for all phases of the South Beach Diet, or any other type of low-glycemic eating plan. Remember 1/3 to 1/2 cup is the recommended serving size for dried beans for phase one and limit your portions accordingly.

Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley found on KalynsKitchen.com

More Bean Salads You May Enjoy:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro from Kalyn’s Kitchen
Middle Eastern Bean Salad with Parsley and Lemon from Kalyn’s Kitchen
White Bean Salad with Tuna and Parsley from Kalyn’s Kitchen
Carrot, Dill, and White Bean Salad from 101 Cookbooks
Fava Bean Salad with Fresh Parsley from The Perfect Pantry
Tuscan White Bean Salad from Elana’s Pantry
Cannellini Bean Salad with White Balsamic Vinaigrette from Andrea Meyers
Garbanzo Bean Salad with Red Onion, Parsley, Cilantro, and Feta from Farmgirl Fare
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

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34 comments on “Spicy Pinto Bean and Tuna Salad with Peperoncini, Tomatoes, and Parsley”

  1. You make the prettiest salads. Another winner.

  2. 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!

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

  4. 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!

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

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

    Thanks for another beautiful salad.


  11. This looks and sounds good! Kalyn!

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

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

    Beautiful salad!

  14. 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

  15. 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!

  16. 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!


  17. Very good! Bye from Ilaly 🙂

  18. 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.

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

  20. 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.

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

  22. 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!

  23. 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!

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

  25. 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!

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

  27. 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!

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

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

  30. Olives sound good in this!

  31. 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.

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

  33. 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)?

  34. 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.

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