Quick Tex-Mex Loaded Tuna Salad

This QUICK meal packs ENORMOUS flavor *AND* an equally impressive nutritional punch!

We have high-quality protein, healthy fats, and complex carbohydrates thanks to the beans and corn.

The flavors, colors, and textures happening in this bowl are impressive for such a quick meal idea!

Scoop it up into a lettuce wrap or over a big lettuce salad, scoop and eat with chips, or pile it high on a toasted slice of Ezekiel to create an open-faced sandwich. Or simply just eat it with a spoon.

This stuff is EXCELLENT to make on Sunday and keep in your fridge for quick lunches and snacks throughout the week!

Stays good in an airtight container in the fridge for up to 4 days.

Try this with our Homemade Mayo recipe.

4 servings

Ingredients:

• 3 x 6 oz cans tuna in water or olive oil, drained and flaked
• 1/4 cup homemade mayonnaise or plain Greek yogurt
• 1 cup frozen organic corn, thawed
• 1 x 15oz can black beans, rinsed and drained
• 1 large ripe Hass avocado, small diced
• 1 red bell pepper, small diced
• 1 small red onion, finely diced
• a handful of fresh cilantro leaves, chopped
• zest and juice of 1 fresh lemon or lime
• 1 tsp chili powder, or to taste
• 1 tsp ground cumin, or to taste
• sea salt and ground pepper, to taste

Instructions:

In a large bowl add all the ingredients for your salad.

Gently stir to combine.

Add seasonings as desired to your taste, then stir gently to combine and serve.

Refrigerate leftovers in a sealed container for up to 4 days.

Enjoy!

Rachel

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