Southwest Tuna-Vegetable Salad

By cindygwest

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

Details

Adapted from schnucks.com

Preparation

Step 1

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