Southwest Tuna Bean Salad Recipe

Introduction

This Southwest Tuna Bean Salad is a vibrant and satisfying dish perfect for a quick lunch or light dinner. Packed with protein, fresh veggies, and zesty flavors, it’s easy to prepare and delightful to eat.

Ingredients

• 1 can Chicken of the Sea No Drain Solid White Tuna
• 2 cups canned beans, rinsed and drained
• 1 cup cooked corn (fresh, canned, or frozen and drained)
• 2 cups thinly sliced cabbage
• 1/2 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup chopped cilantro
• 1/2 cup grated cheddar cheese
• For serving: hot sauce, tortilla chips, lime wedges
• Optional dressing: vinegar and olive oil or your choice of dressing

Instructions

1. Step 1: In a large bowl, combine the tuna, beans, corn, cabbage, and cherry tomatoes. Gently mix to combine evenly.
2. Step 2: Top the salad with diced avocado, chopped cilantro, and grated cheddar cheese.
3. Step 3: Serve with hot sauce, tortilla chips, and lime wedges on the side for added flavor and texture.
4. Step 4 (optional): Drizzle your favorite dressing, such as a simple mix of vinegar and olive oil, over the salad before serving.

Tips & Variations

• Drain and rinse canned beans well to reduce excess salt and improve freshness.
• Add a squeeze of fresh lime juice to brighten the flavors even more.
• Swap cheddar cheese for a crumbled queso fresco or feta for a twist.
• For extra crunch, sprinkle toasted pumpkin seeds or chopped nuts on top.
• Use fresh grilled corn if available for a smoky flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep avocado separate or add just before serving to prevent browning. Reheat is not recommended; enjoy chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tuna?

Yes, you can substitute with canned light tuna or chunk white albacore tuna depending on your preference. Just be sure it is packed in water or oil as preferred.

Can I make this salad ahead of time?

This salad can be prepped in advance, but it’s best to add avocado and dressing right before serving to keep everything fresh and vibrant.

Southwest Tuna Bean Salad Recipe

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★★★★★

4.8 from 127 reviews

A vibrant and nutritious Southwest Tuna Bean Salad combining solid white tuna with beans, fresh vegetables, and cheddar cheese. This salad offers a perfect balance of protein, fiber, and fresh flavors, enhanced by optional dressings and served best with tortilla chips and lime wedges for a satisfying meal or snack.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Southwestern American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 can Chicken of the Sea No Drain Solid White Tuna
• 2 cups canned beans, rinsed & drained
• 1 cup cooked corn (fresh, canned, or frozen and drained)
• 2 cups thinly sliced cabbage
• 1/2 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup chopped cilantro
• 1/2 cup grated cheddar cheese

For Serving

• Hot sauce
• Tortilla chips
• Lime wedges

Optional Dressing

• Vinegar and olive oil or your choice of dressing

Instructions

1. Combine Base Ingredients: In a large bowl, add the can of solid white tuna (drained or no drain variety as specified), rinsed and drained beans, cooked corn, thinly sliced cabbage, and halved cherry tomatoes. Gently mix to combine all ingredients evenly.
2. Add Toppings: Carefully top the salad mixture with diced avocado, chopped cilantro, and grated cheddar cheese to add richness and freshness.
3. Serve and Garnish: Serve the salad accompanied by hot sauce, tortilla chips, and lime wedges on the side to add spiciness, crunch, and a citrusy finish. Optionally, drizzle your favorite dressing like a simple vinegar and olive oil blend to enhance flavors.

Notes

• Use no-drain tuna for convenience or drain regular canned tuna thoroughly for best texture.
• Beans can be any canned variety such as black beans, pinto beans, or kidney beans as preferred.
• Fresh corn cooked on the cob can be used for added sweetness and freshness.
• Adjust toppings and garnishes according to your taste preferences.
• This salad can be prepared ahead and chilled but add avocado just before serving to prevent browning.

Keywords: Southwest Tuna Bean Salad, Tuna Salad, Easy Salad, Healthy Salad, No-Cook Salad, Bean Salad, Avocado Salad