Mexican Tuna Salad

5 from 10 reviews

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 Dinner, Lunch, Main Course, Salad, Side Dish

Cuisine Mexican, Tex Mex

Keyword Mexican Tuna Salad, Mexican Tuna salad recipe

Prep Time 15

Total Time 15

Servings servings

Calories 170kcal

Author Chef Kathy McDaniel

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