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!
Why This Recipe Works
- This tuna and bean salad with corn and avocado is absolutely delicious! It's tangy and sweet, filling and hearty all at once. If you enjoy tuna salad, this dressed up version is a must try!
- It's super nutritious! This recipe has a good balance of carbs and fats and is also high in protein thanks to the tuna, but also the hidden secret ingredient, low-fat cottage cheese. And don't worry, if you're not a cottage cheese fan, I promise you, you can't even taste it!
- This mixed salad is super versatile and great for meal prep! You can eat it as is, with crackers, on top of a bed of lettuce or even wrapped in a tortilla. One thing I'd recommend though if you wanted to make the salad in advance for the week's lunches, is to hold off on adding the avocado until you're ready to eat.
How To Make This Recipe
- This recipe is super easy to make! First, you'll put together the dressing which is a mix of mayo, Dijon mustard, cottage cheese, chopped pickles, lemon juice, apple cider vinegar, salt and pepper. Then you'll add the drained tuna and mix it well with the dressing.
- The next step is to simply add all the other ingredients. Red kidney beans, corn, chopped tomatoes, green onion and avocado get mixed in. Very simple but jam-packed with goodness!
More Delicious Salad Recipes
- Mediterranean Cucumber Salad
- Hearts Of Palm Salad With Shallot Vinaigrette
- Prosciutto and Melon Caprese Salad
- Beet And Cucumber Salad With Goat Cheese
- Burrata Caprese
- Quino Arugula Salad
Tips And FAQs
- If you plan on making this tuna and bean salad for meal prep, I recommend to wait to add the fresh avocado until right before eating, only because avocado can turn brown too quickly.
- If you don't love red kidney beans, feel free to substitute them for an other kind. Black beans, pinto, garbanzo or even white beans would work great too!
- When it comes to the canned tuna, you can use whichever you prefer from solid albacore, skipjack, chunk light, yellowfin. I personally like to mix them together and used one can of albacore, and one can of skipjack for this recipe.
Tuna And Bean Salad With Corn And Avocado
- 1 spatula or wooden spoon
- can opener
- mesh strainer to rinse beans
- 2 tablespoons mayonnaise
- ¼ cup cottage cheese small curds, low-fat
- 1 tablespoon dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 2 tablespoons finely chopped pickles
- 1 teaspoon salt more or less to taste
- ½ teaspoon black pepper
- 2 cans tuna such as albacore, skipjack, chunk light or yellowfin; drained
- 1 15.5 ounces can red kidney beans rinsed and drained
- 1 15.5 ounces can corn drained
- ½ cup cherry tomatoes chopped
- 1 avocado chopped
- ⅓ cup green onion finely chopped, about 2-3 stalks
- 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!
- Red kidney beans: If you're not a fan, feel free to substitute them for a kind of beans you prefer. Make sure to rinse the beans and drain them before adding them to the salad.
- For best results, avocado should be ripe but still a little firm. Overripe avocado might get a little messy for this recipe.