Tuna and Bean Salad with Corn and Avocado
This tuna and bean salad with corn and avocado is super fresh, full of texture, and packed with flavor! Tuna mixed with red kidney beans, corn, avocado, tomatoes and green onion, all tossed in a delicious tangy dressing. Serve it with crackers, on a bed of greens or in a tortilla as a wrap for a quick and nutritious lunch!
PREP TIME
20 minutes
COOK TIME
—
INGREDIENTS
14
Serves: 4
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil Mayonnaise
- 0.25 cup0.25 cup0.25 cup Organic Cottage Cheese
- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
- 2 Tbsp2 Tbsp2 Tbsp Pickles, finely chopped
- 1 tsp1 tsp1 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 10 - 12 oz10 - 12 oz10 - 12 oz Canned Tuna, drained
- 15.5 oz15.5 oz15.5 oz Canned Red Beans, rinsed and drained
- 15.5 oz15.5 oz15.5 oz Corn, drained
- 0.5 cup0.5 cup0.5 cup Cherry Tomato, chopped
- 1 whole1 whole1 whole Avocado, chopped
- 2 - 3 sprigs2 - 3 sprigs2 - 3 sprigs Green Onion (Scallion), finely chopped
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In large bowl, mix together mayonnaise, cottage cheese, dijon mustard, lemon juice, apple cider vinegar and chopped pickled. Season with salt and pepper.
- Add drained tuna to dressing and mix until well combined.
- Add red kidney beans, corn, tomatoes, avocado and green onions and mix. Place in fridge for 10-15 minutes.
- Serve cold as is, with crackers, on top of lettuce or wrap in tortilla. Enjoy!
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About This Recipe
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Coconut Free Gluten Free Nut Free Pescetarian Salads Shellfish Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 220 |
| Fat: | 8 g |
| Carbohydrates: | 29 g |
| Protein: | 11 g |
| Cholesterol: | 13 g |
| Sodium: | 1184 mg |
| Fiber: | 7 g |
| Sugars: | 8 g |
| Calculated per serving. | |
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