Southwest tuna salad

A tuna salad mixture with black beans and tomato on a bed of torn romaine lettuce in a bowl.

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Southwest tuna salad with black beans, tomato and cilantro is a great healthy lunch recipe with tons of protein!

Prep Time10

Total Time10

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.

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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

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