Southwest Tuna-Vegetable Salad

Photo by Cindy W.
Adapted from schnucks.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from schnucks.com

Ingredients

  • 2

    cans (5 ounces each) solid white albacore tuna in water, drained

  • 1

    can (15 ounces) dark red kidney beans, drained and rinsed

  • 1

    ear fresh corn, kernels cut from cob (about 1 cup)

  • 1

    red bell pepper, cut lengthwise into 1/4-inch-thick slices (about 1 1/4 cups)

  • 1/2

    medium cucumber, cut lengthwise in half, then cut crosswise into 1/4-inch slices (about 1-1/4 cups)

  • 2

    limes

  • 1/4

    cup extra virgin olive oil

  • 3/4

    teaspoon salt

  • 3/4

    teaspoon ground cumin

  • 2

    tablespoons chopped fresh basil leaves

  • 2

    tablespoons chopped fresh cilantro leaves

Directions

1. In medium bowl, flake tuna with fork. Add beans, corn, pepper and cucumber. 2. From limes, grate 2 teaspoons peel and squeeze 2 tablespoons juice. In small bowl, with whisk, stir oil, salt, cumin, lime juice and peel until well blended; stir in basil and cilantro. Pour oil mixture over tuna mixture and gently toss to combine. Makes about 6 cups. Each serving: about 226 calories, 11 g total fat (2 g saturated), 19 mg cholesterol, 644 mg sodium, 17 g carbohydrate, 5 g fiber, 4 g sugars, 16 g protein

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