Mexican Tuna Salad Recipe
Mexican Tuna Salad Recipe with black beans, corn, crunchy vegetables and creamy spicy dressing. Perfect for meal prep and is to-die-for!
Servings: 8 servings
Calories: 145kcal
Ingredients
- 2 cans x 6 ounces tuna drained
- 14 ounce can low sodium black beans rinsed & drained
- 1 1/2 cups corn canned & drained, or frozen & thawed
- 1 large red bell pepper seeded & finely chopped
- 1/3 cup red onion finely chopped
- 1 jalapeno seeded & minced
- 1/3 cup cilantro finely chopped
- 1/2 cup yogurt 2% fat and higher
- 1/4 cup mayo
- 1/2 lime juice of (1 tablespoon)
- 1/2 tablespoon taco seasoning low sodium
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large bowl, add drained tuna and flake with a fork.
- Add black beans, corn, bell pepper, red onion, jalapeno and cilantro.
- In a small bowl, add yogurt, mayo, lime juice, taco seasoning, salt, pepper and whisk well.
- Pour dressing over salad ingredients, stir and enjoy cold! If have time, let salad chill for 30 minutes to allow flavors develop.
Notes
- Store: Refrigerate tightly covered for up to 5 days. Do not freeze.
Nutrition
Serving: 1cup | Calories: 145kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 407mg | Fiber: 3g | Sugar: 3g