Tuna And Bean Salad With Corn And Avocado

5 from 9 votes

Tuna And Bean Salad With Corn And Avocado

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.

Prep Time15

Cook Time0

Cooling Time15

Total Time30

Course: Appetizer, Main Course, Salad

Cuisine: American

Servings: servings

Calories: 308kcal

Author: Priscilla Lawrence

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.
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!

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