Ingredients
Salad Ingredients
- 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
Dressing Ingredients
- 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
- Prepare the dressing: In a bowl, combine pickle juice, lime juice, light mayo, plain Greek yogurt, taco seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Prepare the tuna: Open and drain the tuna cans, then transfer the tuna to a large mixing bowl. Use a fork to break the tuna into large chunks for better texture.
- Combine salad ingredients: Add black beans, cherry tomatoes, diced bell pepper, corn, diced red onion, and chopped cilantro to the bowl with the tuna.
- Add dressing and toss: Pour the prepared dressing over the tuna and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
- Serve: Portion the salad into serving bowls or plates. Serve immediately and enjoy the fresh, high-protein Mexican-inspired salad.
Notes
- This salad is perfect for meal prep and can be stored in an airtight container in the refrigerator for up to 2 days.
- Adjust the amount of taco seasoning to suit your preferred spice level.
- For extra crunch, consider adding diced cucumbers or radishes.
- Use light mayo and Greek yogurt to keep the salad lower in fat but still creamy.
- Pair this salad with whole grain crackers or serve over a bed of mixed greens for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: High Protein
