Southwest Tuna Salad
A vibrant, zesty, and quick tuna salad with a Southwest flair, perfect for lunch or a light dinner.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4
Ingredients
Scale
Main ingredients
- 2 cans tuna (5 oz each, drained)
- 0.5 cup plain Greek yogurt
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.25 tsp smoked paprika
- 0.5 cup canned black beans (rinsed and drained)
- 0.5 cup corn (fresh, frozen, or canned)
- 0.5 cup red bell pepper (diced)
- 2 tbsp red onion (chopped)
- 1 tbsp cilantro (chopped)
- salt (to taste)
- pepper (to taste)
Instructions
- Grab a medium-sized bowl. First, add your well-drained tuna. Then, dollop in the plain Greek yogurt, a generous squeeze of lime juice, the chili powder, cumin, and that hint of smoked paprika. Give it a good stir to start melding those flavors together.
- Now for the fun part – adding all those wonderful mix-ins. Toss in your rinsed black beans, your corn, the colorful diced red bell pepper, the finely chopped red onion, and the fresh cilantro.
- Taste a little bit of your creation and add salt and pepper as needed. Trust your taste buds here – this is where you make it truly yours!
- Gently but thoroughly mix everything together until all those vibrant ingredients are evenly distributed throughout the creamy tuna mixture. And voilà! You’ve just created a masterpiece.
Notes
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Give it a good stir before serving.
Find it online: https://speedydishes.com/southwest-tuna-salad-recipe/