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

Kalyn's KitchenReviews(1)
Nancy P.: "This recipe is one of my favorites and always a c…" Read More
13Ingredients
210Calories
25Minutes

Ingredients

  • 1 can pinto beans (rinsed and drained)
  • 2 tablespoons lemon juice (fresh squeezed)
  • 1 tablespoon juice (peperoncini, brine from the bottle of peppers)
  • 1/2 teaspoon tobasco sauce (green, or more if you like it spicy)
  • 1 teaspoon Spike Seasoning (optional but recommended)
  • ground black pepper
  • salt
  • 5 tablespoons extra-virgin olive oil
  • 6 peppers (large peperoncini, stem and seeds removed and finely chopped)
  • 1/4 cup green onion (sliced)
  • 1 cup tomato (chopped, drained if the tomatoes are very juicy, I used cherry tomatoes cut in fourths)
  • 1/2 cup chopped parsley
  • 7 ounces tuna (Italian, packed in olive oil)
Read Directions

NutritionView more

210Calories
Sodium9%DV220mg
Fat25%DV16g
Protein22%DV11g
Carbs2%DV6g
Fiber2%DV<1g

PER SERVING *

Calories210Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat2.5g13%
Trans Fat
Cholesterol15mg5%
Sodium220mg9%
Potassium310mg9%
Protein11g22%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate6g2%
Dietary Fiber<1g2%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Nancy P. 1 Mar
This recipe is one of my favorites and always a crowd pleaser