Name: Mexican Tuna Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 4 cans (4 oz each) tuna, drained; 15 oz can black beans, drained and rinsed; 15 oz can corn, drained and rinsed; ½ red onion, diced; 1 red bell pepper, chopped; 0.5 oz fresh cilantro, finely chopped; ½ cup plain Greek yogurt; 2 tbsp light mayonnaise; 1 lime, juiced; 2 tsp garlic powder; 2 tsp chili powder; 2 tsp ground cumin; 1 tsp onion powder; Salt, to taste; Black pepper, to taste

Ingredients

Salad Ingredients

4 cans (4 oz each) tuna, drained
15 oz can black beans, drained and rinsed
15 oz can corn, drained and rinsed
½ red onion, diced
1 red bell pepper, chopped
0.5 oz fresh cilantro, finely chopped

Dressing Ingredients

½ cup plain Greek yogurt
2 tbsp light mayonnaise
1 lime, juiced
2 tsp garlic powder
2 tsp chili powder
2 tsp ground cumin
1 tsp onion powder
Salt, to taste
Black pepper, to taste

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Instructions

Prepare Tuna: Add the drained tuna to a large mixing bowl. Use a fork to mash the tuna, breaking up any large chunks to create a flaky texture.
Add Vegetables and Beans: Mix in the drained black beans, drained corn, diced red onion, chopped red bell pepper, and finely chopped fresh cilantro into the bowl with the tuna, gently folding to combine all ingredients evenly.
Make Dressing: In a separate bowl or small jar, combine plain Greek yogurt, light mayonnaise, fresh lime juice, garlic powder, chili powder, ground cumin, and onion powder. Stir or shake well until a smooth, creamy dressing forms with all spices evenly incorporated.
Combine Salad and Dressing: Pour the prepared dressing over the tuna and vegetable mixture. Mix thoroughly until all ingredients are well coated with the creamy dressing. Season with salt and black pepper to taste, adjusting seasoning as needed.
Serve: Transfer the Mexican Tuna Salad to serving dishes and enjoy immediately or chill briefly for enhanced flavors before serving.

Notes

For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño to the dressing.
This salad can be served on its own, as a filling for wraps, or on top of greens as a hearty salad bowl.
Use light mayonnaise and plain Greek yogurt to keep the salad creamy but lower in fat.
Make sure to rinse canned beans and corn to reduce excess sodium.
Salad can be stored covered in the refrigerator for up to 2 days for optimal freshness.

Author: Daisy
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mexican
Diet: Low Fat