Description
This amazing Mexican tuna salad is creamy, crunchy, colorful and packed with protein! It is a fun spin on classic tuna salad and will be your new go-to recipe! Scoop it up with tortilla chips or fresh cut veggies or pile it on some toasted whole grain bread!
Ingredients
Scale
- 2 (5oz) 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
For the 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
- Add all of the dressing ingredients to a bowl and mix well to combine.
- Open and drain the tuna and add it to a large bowl. Break the tuna up into large chunks using a fork.
- Add all of the salad ingredients to the same bowl with the tuna.
- Pour the dressing over the salad and toss to combine.
- Serve and enjoy!
Notes
- Use any type of tuna you like.
- Any raw veggies will work in this recipe.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Give it a good stir before enjoying it to wake up all of the Mexican flavors.
- Prep Time: 10 minutes
- Category: Lunch
- Cuisine: Mexican
