"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Mexican Chopped Tuna Salad Recipe

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Mexican Chopped Tuna Salad image

 

This recipe for Mexican Chopped Tuna Salad, by , is from Cooking with creativity: meals made simple and on a budget , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Community Health Program Interns from UToledo College of Medicine and Life Sciences

Category:
Category:

Ingredients:  
Ingredients:  
2 (5 oz.) canned tuna in water, drained and flaked
4 cups lettuce
1 (15 oz.) garbanzo beans, drained and rinsed
1 (15 oz.) kidney beans, drained and rinsed
1 (2.25 oz.) sliced back olives, drained
cup shredded Mexican blend cheese
1 avocado, diced
1 cup pico de gallo (diced tomatoes, onions, cilantro, lemon/lime juice)
You can replace the pico de Gallo with your favorite mild chunky salsa.

Directions:
Directions:
1. In a large bowl, combine all the salad ingredients. Drizzle with salad dressing of your choice (think: low fat chipotle ranch).
2. Serve.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 mins Total Cook Time: 15 mins
Personal Notes:
Personal Notes:
Recipe and photo adapted from: Little Broken www.littlebroken.com/2014/09/24/mexican-chopped-tuna-salad-with-creamy-cilantro-dressing

 

 

 

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