Southwest tuna salad
Southwest tuna salad with black beans, tomato and cilantro is a great healthy lunch recipe with tons of protein!
Yield: 2 servings
Ingredients
- 1 (5 oz.) can solid albacore tuna in water, well drained
- ⅓ cup black beans
- ⅓ cup plain nonfat Greek yogurt
- 1 medium Roma tomato, chopped small
- ¼ cup fresh cilantro, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon fresh lime juice
Instructions
- Combine all ingredients in a medium bowl and stir until well mixed. All done!
- Serve as a sandwich, wrap or lettuce wrap, as a salad over mixed greens, as an appetizer on baguette slices, or stuffed into an avocado or tomato.
Notes
I use all Greek yogurt for this recipe, but you could certainly use mayonnaise or half mayo and half Greek yogurt if you prefer.
You could also add a small (4 oz.) can of diced green chilies.
Want to add a little spicy twist? You can add a finely diced jalapeño pepper to the salad, or sprinkle in a bit of cayenne pepper or top it with a few dashes of hot sauce or a drizzle of sriracha.
You can add in diced avocado or top this salad with sliced avocado.
Want to make this ahead? It’s a great meal-prep recipe but I suggest adding the cilantro and the fresh lime juice when you’re ready to serve it so they can add a pop of freshness and brightness after it’s been sitting in the fridge.
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 10g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 889mg | Fiber: 3g | Sugar: 2g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
