Mexican Chopped Tuna Salad

• Meat

  • 1 Heart of romaine lettuce

• Seafood

  • 2 (5 oz. cans Tuna

• Produce

  • 2 Avocados or 1 large haas avocado, ripe
  • 1 can Black beans
  • 1/4 cup Cilantro
  • 1 can Corn, sweet yellow
  • 1 tsp Garlic powder
  • 1 Red bell pepper
  • 2 Roma tomatoes

• Condiments

  • 1 can Black olives
  • 1/3 cup Mayo

• Baking & Spices

  • 1/2 tsp Garlic salt
  • 1 tbsp Taco seasoning

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 2/3 cup Greek yogurt, nonfat plain

Found on kimscravings.com

Description

Ingredients

• For the salad:
• 2 (5 oz.) cans tuna
• 1 red bell pepper, diced
• 1 can black beans, drained & rinsed
• 1 can sliced black olives, drained
• 1 can sweet yellow corn, drained (or 1 cup frozen corn, thawed)
• 2 roma tomatoes, diced
• 1 heart of romaine lettuce, chopped well
• ¼ cup cilantro, chopped
• 2 ripe avocados or 1 large Haas avocado, diced
• For the dressing:
• ⅔ cup nonfat plain Greek yogurt
• ⅓ cup mayo (or use additional Greek yogurt)
• 1 tsp garlic powder
• ½ tsp cumin
• ½ tsp garlic salt
• 1 tbsp taco seasoning

Directions

• In a large bowl, combine all salad ingredients together.
• In a small bowl stir all dressing ingredients together.
• Pour dressing over salad, gradually, as you toss to combine, then gradually add more dressing until salad is coated in dressing. Add salt to taste, as needed.
• Serve in a wrap, over greens or dip style with tortilla chips. Enjoy!

Nutrition