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    Home » All Recipes » Main course

    Published: Mar 12, 2023 · Modified: Jul 6, 2023 by Priscilla Lawrence. 6 Comments

    Tuna And Bean Salad With Corn and Avocado

    312 shares
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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!

    Picture of the tuna and bean salad with corn and avocado, tomatoes and green onions.

    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.
    Picture of the tuna and bean salad, a little bowl of green onions and crackers.

    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!
    Image of all individual ingredients used in the tuna salad.

    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.
    Picture of small bowl with tuna and bean salad.
    • If you make and love this recipe, I would so appreciate it if you left a star rating & review! It helps my business tremendously by telling readers this recipe is recommended!
    • Never miss a new recipe by following me on Instagram, Facebook, Pinterest and Subscribing to my weekly newsletter!

    Tuna And Bean Salad With Corn And Avocado

    Priscilla Lawrence
    This tuna and bean salad with corn and avocado is tossed with tomatoes and green onions in a tangy dressing. This healthy and balanced recipe is easy to make, filling and absolutely delicious.
    5 from 9 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time 15 minutes mins
    Cook Time 0 minutes mins
    Cooling Time 15 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Main Course, Salad
    Cuisine American
    Servings 4 servings
    Calories 308 kcal

    Equipment

    • 1 large bowl
    • 1 spatula or wooden spoon
    • can opener
    • mesh strainer to rinse beans

    Ingredients
      

    • 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

    Instructions
     

    • In large bowl, mix together mayonnaise, cottage cheese, dijon mustard, lemon juice, apple cider vinegar and chopped pickled. Season with salt and pepper.
      Picture of bowl with cottage cheese dressing.
    • Add drained tuna to dressing and mix until well combined.
      Picture of bowl with tuna added to dressing.
    • 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!

    Notes

    • 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. 
    *The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

    Nutrition

    Serving: 1serving | Calories: 308kcal | Carbohydrates: 21g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 648mg | Potassium: 748mg | Fiber: 9g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 4mg
    Have you made this recipe?Leave a review below or tag @Sprinkledwithbalance on Instagram!
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    Picture of Priscilla Lawrence owner of Sprinkled with Balance.

    About Priscilla Lawrence

    Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.

    Learn more about me →
    « Dark Chocolate Hummus
    Quinoa Arugula Salad With Goat Cheese »
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Tyler says

      October 11, 2022 at 9:49 pm

      5 stars
      This has become a staple for my lunches. Filling but not heavy. Soooo good!

      Reply
      • Priscilla says

        October 12, 2022 at 10:58 am

        Awesome to hear! Thanks so much!

        Reply
    2. Cindy says

      May 26, 2023 at 2:49 pm

      I LOVE LOVE this salad. I recently made it for the fourth time for a light dinner. Pretty soon I won't need the recipe anymore! So good and so easy.

      Reply
      • Priscilla says

        May 27, 2023 at 1:41 pm

        Thank you so much Cindy! It's a staple of mine, I love it so much!

        Reply
    3. Darlene says

      September 15, 2023 at 12:33 pm

      5 stars
      I’m going to make this one. Looks yummy.

      Reply
      • Priscilla Lawrence says

        September 15, 2023 at 2:40 pm

        Thank you. I love this recipe! Enjoy!

        Reply

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    Hi, I'm Priscilla!

    Picture of Priscilla Lawrence owner of Sprinkled with Balance.

    Based in California but born and raised in France, I welcome you to Sprinkled With Balance where I share elevated nutrient-rich recipes that aren't overly restrictive, complicated, or boring! I'm a mom of two, ...

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