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.
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 a more carb conscious, and adding more low-carb tuna and Peperoncini makes this a salad with 16 net carbs 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 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 that 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.)