Black Bean Tuna Salad

Tired of the same ol’ salad? You know, lettuce with the same ol’ ingredients? Revamp your simple, predictable lunch, by making this protein-packed, nutritious, and oh-so filling black bean tuna salad instead.

I love salads, but when it comes to additions I can be quite finicky. I’m not a fan of raw veggies like peppers and broccoli in salads, nor can I stomach heavy calorie-laden dressings, like Caesar or Thousand Island.

Pasta salads are a great alternative to lettuce-based salads, but gluten-free pasta simply doesn’t cut it, especially since pasta salads taste best the day after (and gluten-free pasta does not!).

Needless to say, this limits my salad variations greatly. But I’m cool with that, because ever since I whipped up this delicious combo I have yet to crave anything but this black bean tuna salad.

The contrasting flavours and textures makes this salad a winner-creamy avocado and black beans, sweet tomatoes, crunchy cucumbers, rich tuna, earthy scallions, and tart lime juice.

In a nutshell, a wholesome, quick and healthy lunch that you can put together in just 5 minutes! Devour it in the comfort of your own home, or please an entire crowd by bringing this delicious side dish to a family barbecue.

This salad is delicious as is, but I’m sure extra additions, such as bell peppers, roasted corn, and perhaps some mango, would make it even more delicious. The simple, clean flavours of the olive oil and lime perfectly cut through the richness of the salad, but a touch of your favourite vinaigrette will also do the trick!

If you try this recipe (and love it!) be sure to snap a pic and tag me onInstagram with #bitesforfoodies so I can see your creation!

Black Bean Tuna Salad

2016-05-24

Servings: Serves 2

Prep: 5 min

By: Lisa Codina

Ingredients

1 large cucumber, halved and thinly sliced
1 cup cherry tomatoes, halved
1 avocado, seeded and cut into cubes
2 scallions, finely chopped
2 cans tuna, drained
good quality extra virgin olive oil, quantity as desired
juice of half lime (optional)
sea salt to taste

Directions

Drain the black beans, rinse with water, then pat dry with a clean kitchen towel or paper towel. Remove the pit from the avocado (look HERE for detailed instructions), the score the flesh in cubes and remove with a large spoon.

Combine the beans and avocado with the remaining ingredients in a large bowl and garnish wit scallions, lime juice, olive oil and sea salt and stir gently to combine all the ingredients.

Black Bean Tuna Salad

Serve cold or at room temperature. This is hearty enough all on its own but is also delicious scooped up with tortilla chips or stuffed into a pita.

Store leftovers in the fridge for one day. If making in advance and storing in the fridge omit the salt (which will draw out all the water from the tomatoes and cucumbers leaving you with a soggy salad!) and season just before serving.

Black Bean Tuna Salad

Bites for Foodies