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–+ servings
A bowl of southwest inspired tuna salad.
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5 from 3 votes

SOUTHWEST TUNA SALAD

This Southwest Tuna Salad is packed with beans, corn, tomatoes, and a taco-inspired dressing! This flavorful tuna salad is perfect for lunch any day of the week and great for meal prepping! It's optionally mayo-free, and so delicious.
Prep Time10 minutes
Total Time10 minutes
Course: Lunch
Cuisine: American
Servings: 5
Author: Lexi

Ingredients

  • ½ cup mayo or Greek yogurt
  • 1 lime squeezed (about 2 tablespoons juice)
  • 1 tablespoon taco seasoning
  • 3 5-ounce cans tuna, drained and rinsed
  • 1 15-ounce can black beans, drained, and rinsed
  • 1-½ cups corn canned, fresh or frozen
  • 1 medium tomato diced
  • 1 medium red onion diced fine
  • 1/4 cup minced cilantro leaves
  • Salt and Pepper
  • Lettuce for serving

Instructions

  • In a small jar (or bowl), whisk together the mayo, lime and taco seasoning. Set aside.
  • In a large bowl, add tuna, beans, corn, tomato, red onion, cilantro and a big pinch of salt and pepper. Add the dressing and mix together to combine. Taste, and adjust seasoning, adding more salt and pepper or taco seasoning, if desired.
  • Serve over lettuce, in a sandwich or in a wrap.

Notes

  1. Tuna salad will keep for 2-3 days in the refrigerator.
  2. If using frozen corn, you can heat it up and cool it down if you'd like, or you can do a quick defrost by running it under lukewarm water until it's defrosted.

Nutrition

Serving: 1/4 | Calories: 224kcal | Carbohydrates: 17g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Sodium: 652mg | Fiber: 4g | Sugar: 4g