Mexican Tuna  Salad

Mexican Tuna Salad with black beans, corn, crunchy vegetables and creamy spicy dressing. This 15 minute salad recipe is perfect for meal prep and is to-die-for!

What You Need

Drain the tuna in a colander and then give a squeeze with your hands. Less water in a tuna salad is always better.


In a large bowl, add drained tuna and flake with a fork.


In a small bowl, combine yogurt, mayo, lime juice, taco seasoning, salt and pepper. Whisk with a small whisk or fork to combine.


Rinse and drain pre-cooked beans and corn well. Chop and dice bell pepper, red onion, jalapeno and fresh cilantro. Combine all ingredients in a large bowl.


Pour dressing over the salad and gently but thoroughly stir the salad. If you have time, let it chill for 30 minutes in refrigerator as that’s when creamy salads taste even better.



Refrigerate tightly covered for up to 5 days. Do not freeze.

Swipe up for the full recipe!

If you try this recipe, be sure to leave a star rating  and review on the post!