Mexican Tuna Salad
Ingredients
For the Salad
- 2 (5-ounces) cans solid White Albacore Tuna In Water
- 1 (15-ounces) can fire roasted corn, drained , or regular con - see notes
- 1 (15-ounces) can black beans, rinsed and 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
- You can use two (5-ounces) cans of tuna or one (12 ounces) can of tuna, drained.
- You can use fire roasted corn or regular corn (fresh, canned or frozen)
- Add the avocado right before serving.
Nutrition
Calories: 170 kcal, Carbohydrates: 4 g, Protein: 11 g, Fat: 12 g, Saturated Fat: 1 g, Cholesterol: 20 mg, Sodium: 145 mg, Potassium: 318 mg, Fiber: 2 g, Vitamin A: 210 IU, Vitamin C: 10.5 mg, Calcium: 16 mg, Iron: 1.3 mg
