Description
A fresh and flavorful Mexican Tuna Salad combining tuna, black beans, corn, and red bell pepper with a zesty, creamy cilantro-lime dressing. Perfect for a quick, nutritious lunch or light dinner, this salad is easy to prepare and can be served on its own, in wraps, or over greens.
Ingredients
Salad Ingredients
- 2 (5 oz) cans tuna, drained
- ½ red bell pepper, chopped (about ½ cup)
- ½ cup black beans, drained and rinsed
- ½ cup canned corn, drained
- ¼ cup diced red onions
- ¼ cup chopped cilantro
- ½ jalapeño, deseeded and chopped (optional) or jarred tame jalapeños
- 1 teaspoon lime juice
- ¼ teaspoon salt
Dressing Ingredients
- ½ cup plain full-fat Greek yogurt
- ¼ cup fresh salsa
- 2 tablespoons fresh cilantro
- 1 teaspoon lime juice
- 1 teaspoon honey
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon cumin
Instructions
- Blend Dressing: Add all dressing ingredients—Greek yogurt, fresh salsa, fresh cilantro, lime juice, honey, chili powder, garlic powder, salt, pepper, and cumin—into a blender or use an immersion blender and blend until smooth and fully combined.
- Combine Salad Ingredients: In a medium mixing bowl, drain the tuna and flake it apart gently with a fork. Add the chopped red bell pepper, black beans, corn, diced red onions, chopped cilantro, chopped jalapeño (if using), lime juice, and salt. Toss thoroughly to combine all ingredients evenly.
- Mix Salad with Dressing: Pour the prepared dressing over the tuna and vegetable mixture, stirring gently until everything is evenly coated with the creamy dressing.
- Serve: Enjoy the salad immediately or refrigerate it for 3-4 days. Serve on its own, in lettuce wraps, over fresh greens, with tortilla chips, or stuffed inside a wrap for a delicious meal.
Notes
- This salad can be customized by adding avocado for extra creaminess and healthy fats.
- Use jarred tame jalapeños for a milder heat or omit jalapeños completely for no spice.
- For a lighter option, substitute Greek yogurt with a low-fat version.
- Store leftovers in an airtight container in the refrigerator and consume within 3-4 days.
- Perfect as a make-ahead lunch or picnic dish.
