Pinto Bean Salad With Tuna Tomatoes And Peperoncini Recipe

Recipe By Slurrp

This Pinto Bean Salad with Tuna, Tomatoes, and Peperoncini is a refreshing and protein-packed dish that is perfect for a light lunch or dinner. The combination of tender pinto beans, flaky tuna, juicy tomatoes, and tangy peperoncini creates a flavorful and satisfying salad. Tossed with a zesty vinaigrette dressing, this salad is not only delicious but also nutritious. Serve it chilled as a side dish or as a main course for a quick and easy meal.

4
26 Rating -
Rate
Non Vegdiet
30minstotal
30minsPrep
30m.total
30m.Prep
Pinto Bean Salad With Tuna Tomatoes And Peperoncini
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ingredients serve

Ingredients for Pinto Bean Salad With Tuna Tomatoes And Peperoncini Recipe

  • 0.33 cup Cooked Pinto Beans
  • 0.17 can Tuna, Drained
  • 0.17 cup Cherry Tomatoes, Halved
  • 1/25 cup Sliced Peperoncini
  • 0.33 tablespoon Olive Oil
  • 0.17 tablespoon Red Wine Vinegar
  • 0.17 teaspoon Dijon Mustard
  • 0.08 teaspoon Garlic Powder
  • As required Salt And Pepper To Taste

Directions: Pinto Bean Salad With Tuna Tomatoes And Peperoncini Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine the pinto beans, tuna, tomatoes, and peperoncini.
  • STEP 2.In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper to make the vinaigrette dressing.
  • STEP 3.Pour the dressing over the bean mixture and toss gently to coat.
  • STEP 4.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
  • STEP 5.Serve the pinto bean salad chilled as a side dish or as a main course with crusty bread.

Cooking Tips

  • You can use canned pinto beans for convenience, but if you prefer, you can also cook dried pinto beans from scratch.
  • Feel free to adjust the amount of peperoncini according to your preference for spiciness.
  • For added freshness, you can garnish the salad with chopped cilantro or parsley before serving.

Storage and Serving

  • Leftover pinto bean salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • Before serving leftovers, give the salad a good stir to redistribute the dressing.
  • This salad is versatile and can be served as a side dish for grilled meats or as a filling for tacos or wraps.
Nutrition
value
336
calories per serving
28 g Fat5 g Protein16 g Carbs5 g FiberOther

Current Totals

  • Fat
    28g
  • Protein
    5g
  • Carbs
    16g
  • Fiber
    5g

MacroNutrients

  • Carbs
    16g
  • Protein
    5g
  • Fiber
    5g

Fats

  • Fat
    28g

Vitamins & Minerals

  • Calcium
    72mg
  • Iron
    2mg
  • Vitamin A
    828mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    45mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    43mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    42mg
  • Manganese
    < 1mg
  • Phosphorus
    92mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp