Author Notes: This salad is tasty all year ’round, but it’s best in the summer, with fresh in-season corn, juicy cucumbers, and from-the-garden (errr…flower pot) basil. There’s a few ways to eat it, besides just on its own. You could shove it in a tortilla or pita. Or, you could serve it on top of spinach, lettuce, or mixed greens for a salad-on-top-of-salad effect. If you’re not a big fan of tuna, you can substitute shredded rotisserie chicken or some grilled shrimp. It’s a great side dish that can be prepared the night before, and toted with you where ever you’re heading! —foxeslovelemons
Serves: 2
Ingredients
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2
tablespoons extra virgin olive oil
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2
teaspoons fresh lime juice
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1
teaspoon grated lime zest
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1
teaspoon red wine vinegar
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1/2
teaspoon ground cumin
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1/2
teaspoon kosher salt
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5
ounces solid white albacore tuna in water, drained
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1
cup black beans or red kidney beans, rinsed and drained
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1/2
red bell pepper, thinly sliced
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1/4
English cucumber, halved lengthwise and thinly sliced
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1/2
cup fresh corn kernels (from about 1 ear)
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1-1/2
tablespoons chopped fresh basil
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1-1/2
tablespoons chopped fresh cilantro
Directions
- In a small bowl, whisk together oil, lime juice and zest, vinegar, cumin and salt. In a medium bowl, flake tuna with fork. Add remaining ingredients to tuna. Pour dressing over everything; toss to combine.
/36970d04-f9f1-484e-a2a9-bbe09385af23--Santa_Fe_Tuna_Salad.JPG "Santa Fe Tuna Salad 2")
