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

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!

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	224
Fat:	8 g
Carbohydrates:	29 g
Protein:	11 g
Cholesterol:	13 g
Sodium:	1258 mg
Fiber:	7 g
Sugars:	8 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 4

Ingredients

2 Tbsp Avocado Oil Mayonnaise
0.25 cup Organic 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 Canned Tuna, drained
15.5 oz Canned Red Beans, rinsed and drained
15.5 oz Corn, drained
0.5 cup Cherry Tomato, chopped
1 whole Avocado, chopped
2 - 3 sprigs Green Onion (Scallion), finely chopped

Shop

Process

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!