Mexican Tuna Salad Recipe
User Reviews
4.8
Mexican Tuna Salad Recipe
Description
This recipe mixes cooked and canned ingredients to create a vibrant Mexican-inspired tuna salad. Corn and black beans add sweet and satisfying firmness, while diced bell peppers and purple onion contribute fresh crunch. Avocado provides a creamy contrast, and the large head of lettuce creates a crisp, leafy base. The tuna adds a protein boost with a mild, savory flavor.
The dressing is ranch mixed with taco seasoning, imparting a creamy and slightly spicy note that complements the fresh vegetables and beans. The salad is tossed gently just before serving to keep the salad components fresh and the avocado from browning. The combination creates a balance of textures and flavors typical of Southwestern-style salads.
This dish works well as a light lunch, side dish, or as part of a larger meal. It does not require cooking besides dicing and draining canned goods, making preparation straightforward and quick.
Ingredients
- 1 cup corn rinsed and drained, canned
- 1 cup black beans rinsed and drained
- 2 bell pepper small
- 1 avocado
- 1/4 purple onion
- 1 head lettuce
- 14 oz tuna
- 1/4 cup ranch dressing
- 1 tbsp taco seasoning
Instructions
- Dice all vegetables into small pieces. Drain the tuna can of any excess liquid.
- Toss the dressing and taco seasoning into the salad right before serving. Enjoy right away!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 26mg | 9% |
| Sodium | 322mg | 13% |
| Potassium | 569mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 19mg | 21% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.