This salad makes the ideal snack or lunch, especially if you're on the go or really hungry after exercising.
It's a great source of healthy fats (avocado) and protein (tuna) and uses lemon juice for a refreshing dressing instead of oil or creamy alternatives.
I could have called this salad 'Mexican Avocado and Tuna Salad' as so many recipes that use black beans often title their dishes 'Mexican...'. I also used sweet corn which is frequently paired with black beans, e.g. Mexican black bean soup. Whilst black beans are used extensively in Central and South American cuisines, I didn't want to be stereotypical.
Feel free to substitute the black beans with chick peas, lentils, red kidney beans etc.
I could have called this salad 'Mexican Avocado and Tuna Salad' as so many recipes that use black beans often title their dishes 'Mexican...'. I also used sweet corn which is frequently paired with black beans, e.g. Mexican black bean soup. Whilst black beans are used extensively in Central and South American cuisines, I didn't want to be stereotypical.
Feel free to substitute the black beans with chick peas, lentils, red kidney beans etc.
Avocado and Tuna Salad
Makes 2
Ingredients:
- 100g / 3.5oz avocado
- 150g / 5oz tomato
- 160g / 6oz green pepper
- 120g / 2 stalks celery
- 85g / 3oz sweet corn
- 100g / 3.5oz black beans (no added salt)
- 112g/ 4oz canned tuna in water, drained
- 30ml / 2tbsp lemon juice OR lime juice
- ground black pepper
Method:
Chop / slice avocado, tomato, green pepper and celery.
In a bowl, add black beans and sweet corn to the vegetables/fruits.
Add the canned tuna and combine.
Stir in the lemon or lime juice and grind black pepper on top to finish.
ENJOY!
Nutritional Information:
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