Ingredients
Salad Ingredients
- 2 (5 oz) cans tuna, drained
- ⅓ cup black beans, drained and rinsed
- ⅓ cup cherry tomatoes, sliced
- ⅓ cup diced green/red bell pepper
- ⅓ cup corn
- ¼ cup diced red onion
- ¼ cup chopped cilantro
Dressing
- 2 tablespoons pickle juice
- 2 tablespoons lime juice
- ⅓ cup light mayo
- ¼ cup plain Greek yogurt
- 2.5 teaspoons taco seasoning
- Salt and pepper to taste
Instructions
- Prepare the dressing: In a bowl, combine the pickle juice, lime juice, light mayo, plain Greek yogurt, taco seasoning, salt, and pepper. Mix thoroughly until smooth and well incorporated.
- Prepare tuna: Open and drain the cans of tuna. Transfer the tuna to a large mixing bowl and use a fork to break it into large chunks to retain texture.
- Add salad ingredients: Add black beans, sliced cherry tomatoes, diced bell peppers, corn, diced red onion, and chopped cilantro to the bowl with the tuna.
- Toss with dressing: Pour the prepared dressing over the salad ingredients. Gently toss everything together until all components are evenly coated with the dressing.
- Serve: Portion the salad into bowls or plates and serve immediately for the freshest flavor and texture. Enjoy your high protein Mexican tuna salad!
Notes
- This salad is best served fresh but can be refrigerated for up to 1 day.
- For added crunch, consider adding diced cucumber or radishes.
- You can substitute light mayo with avocado for a healthier fat option.
- Adjust the seasoning to taste, especially if you prefer it spicier or milder.
- Perfect as a Standalone Meal or served on whole-grain toast or as a filling for lettuce wraps.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Low Fat
