Mexican White Bean Tuna Salad

Those who know me well, know that I’m not a huge fan of mayonnaise.  Like, at all.  I’m not going to be annoying and not eat a sandwich when a friend makes one for me (who am I kidding…that never happens), but mayo is a huge reason I never opt for the tuna salad at most places.  *and yes, I cook with it when necessary, just not in abundance. 

Now THIS!!! THIS I can do!!  It has a bit of tang, a bit of heat, a real freshness and zero of that creamy mayo!  Sold!!!  It’s a much lighter take on the traditional version that you can still eat between sliced bread, a pita or a tortilla..or simply eat it on its own as the ‘salad’ that it is!

The Starting Lineup

  • 2 packets/cans tuna, drained
  • 1 can great northern beans, drained AND rinsed
  • 1/2-1 calabacita (Mexican squash), halved lengthwise and sliced 1/4″
  • 1/4 cup red onion, diced
  • 1 jalapeño, seeds & pith removed, finely chopped
  • 1/8 cup cilantro, rough chop 
  • 1/8 cup green onion, sliced
  • 1/2 tsp cumin, to taste
  • Juice of 1 lemon
  • Extra virgin olive oil, drizzle (1 Tbsp/ optional)
  • Kosher salt & ground pepper, to taste 

This really can’t be any easier…per usual, prep all of the veggies and protein. 

Next, in a large bowl, combine ALL of the above ingredients and toss together.  Yeah…super easy, right??  *you can cover and refridgerate or eat right away!  

I like to serve ours with sliced and seasoned tomatoes, lemon and lime wedges, pita bread or tortillas….and maybe a margarita or two.  Enjoy!!!

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