Close up of a serving of Mexican Tuna Salad on a black plate
Print Pin
5 from 2 votes

Mexican Tuna Salad

This Mexican Tuna Salad is delicious and very easy to make. It is packed with tuna, roasted corn, tomatoes, avocados, black beans, onions and tossed in a light and tasty lime dressing. This protein-packed, healthy and easy tuna salad is one everyone will enjoy!
Course Lunch, Salad
Cuisine Mexican, Tex Mex
Keyword Mexican Tuna Salad
Prep Time 12 minutes
Total Time 12 minutes
Servings 6 servings
Calories 170kcal
Author Kathy McDaniel

Ingredients

For the Salad

  • 2 cans Wild Selections Solid White Albacore Tuna In Water
  • 1 (15-ounces) can fire roasted corn, drained (see note1)
  • 1 (15-ounces) can black beans, rinsed and well drained
  • 1/3 cup diced red onion
  • 1 cup cherry or grape tomatoes, halved
  • 2 tablespoon chopped cilantro
  • 1 - 2 avocados, seeded, peeled and cut into 1/2-inch cubes

For the Vinaigrette

  • 2 tablespoons lime juice
  • 3-4 tablespoons olive oil
  • Salt and ground black pepper to taste

Instructions

To Make the Vinaigrette

  • Whisk the lime juice and olive oil together. Season with salt and ground black pepper to taste.

To Make the Mexican Tuna Salad

  • Place all the ingredients in a bowl. (see note 2)
  • Pour the vinaigrette over the salad and gently toss to combine. Season with salt and ground black pepper to taste. You can serve immediately or refrigerate covered, for about 20 minutes to let the flavors meld together.

Notes

  • Note 1: You can roast corn easily at home. For instructions on how to roast corn, check out this recipe
  • Note 2:┬áIf you are not serving immediately, you can add the avocado when ready to serve to prevent discoloration.

Nutrition

Calories: 170kcal | Carbohydrates: 4g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 145mg | Potassium: 318mg | Fiber: 2g | Vitamin A: 210IU | Vitamin C: 10.5mg | Calcium: 16mg | Iron: 1.3mg