Southwestern Tuna Salad
Servings
4Serving size
about 1 1/2 cupsThis recipe makes good leftovers and will keep well, refrigerated, 4-5 days. Serve in a sandwich or with a 2-ounce whole grain or gluten-free roll.
Ingredients
| 1 tsp. Olive oil |
| 1 large ear Corn, sweet, white, raw (kernels cut from cob) |
| 1/2 cup Nonfat Greek Yogurt |
| 1/2 tsp.. Ground cumin |
| 1 tsp. no salt added chili powder |
| 1/4 tsp. Salt |
| 1/2 tsp., leaves Dried oregano |
| 1/2 lime yields Lime juice, raw |
| 2 Medium stalk Celery, raw (diced) |
| 1 pepper Jalapeno pepper (seeded and finely minced) |
| 1 small Red bell peppers (seeded and diced) |
| 1 15 ounce can Canned no salt added black beans (drained and rinsed) |
| 2 can Canned no-salt added tuna fish in water (drained) |
Instructions
Add the corn and cook for about 15 minutes until lightly browned. Toss frequently.
Once the corn is browned, place it in a small bowl, then place it in the refrigerator to chill.
While the corn is cooking, combine the yogurt, cumin, chili powder, salt, oregano, and lime juice in a medium bowl. Whisk until smooth, then chill.
When the corn and the sauce has chilled, place them together in a large mixing bowl with the celery, jalapeno, red pepper, black beans, and tuna.
Toss gently and chill before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This salad has everything you want from the Mediterranean diet score in a tasty salad: fish, whole grains, vegetables, great fats, and fermented dairy. If you like this spicier, you can add an extra jalapeno.