Black Bean Tuna Salad Recipes

SOUTHWEST TUNA AND BLACK BEANS

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook onion, chili and garlic in oil about 2 minutes, stirring constantly, until onion is softened.
• Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.

TUNA SALAD WITH BLACK BEANS

Steps:

• Combine all ingredients in a medium sized mixing bowl, stirring well to combine.
• Enjoy with bread, crackers, pork rinds, or with a spoon. Would also be good on lettuce.

BLACK BEAN TUNA SALAD

Steps:

• In a medium-sized bowl, flake tuna with a fork; add beans, chiles, onions, and cilantro and toss to combine.
• In a small bowl, stir together remaining ingredients; add to tuna mixture and carefully toss to incorporate ingredients.
• Taste and adjust seasonings, if desired.

BLACK BEAN AND CORN TUNA SALAD

Steps:

• Combine Mayo and Creole Seasoning.
• Drain Tuna and Corn.
• Drain and Rinse Black Beans.
• Combine all with the seasoned mayo.
• Enjoy on a corn tortilla!
• Note: you can adjust the Creole seasoning to your taste!

BLACK BEAN TUNA SALAD

Steps:

• 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. 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.