Mexican Tuna Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant tuna salad with black beans, corn, and fresh vegetables in a spicy yogurt-lime dressing. Colorful, fresh, and great for meal prep. Mexican flavors in a light main dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cans x 6 ounces tuna (drained)
- 14 ounce can low sodium black beans (rinsed & drained)
- 1 1/2 cups corn (canned & drained, or frozen & thawed)
- 1 large red bell pepper (seeded & finely chopped)
- 1/3 cup red onion (finely chopped)
- 1 jalapeno (seeded & minced)
- 1/3 cup cilantro (finely chopped)
- 1/2 cup yogurt (2% fat and higher)
- 1/4 cup mayo
- 1/2 lime (juice of (1 tablespoon))
- 1/2 tablespoon taco seasoning (low sodium)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 601mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 327mg
- Calcium
- 56mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 601MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.