Tuna and Bean Salad with Corn and Avocado (Edit recipe)

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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!

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Original Recipe

PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

14

Serves: 4

Ingredients

2 Tbsp Avocado Oil Mayonnaise
0.25 cup Cottage Cheese
1 Tbsp Dijon Mustard
2 Tbsp Lemon Juice
1 tsp Apple Cider Vinegar
2 Tbsp Pickles, finely chopped
1 tsp Salt
0.5 tsp Black Pepper
10 - 12 oz Tuna, Canned, drained
15.5 oz Red Beans, Canned, rinsed and drained
15.5 oz Corn, drained
0.5 cup Tomato, Cherry, chopped
1 whole Avocado, chopped
2 - 3 sprigs Green Onion (Scallion), finely chopped

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Process

Cook Mode

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

Show nutritional information

This is our estimate based on online research.
Calories:	142
Fat:	8 g
Carbohydrates:	13 g
Protein:	5 g
Cholesterol:	13 g
Sodium:	1159 mg
Fiber:	3 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.