Tuna, black bean and corn salad

Name: Tuna, black bean and corn salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Modern Australian,Mexican
Ingredients: 0.5 cup(s) Frozen corn (80g); 1 cup(s) Canned black beans, rinsed, drained (175g); 50 g Rocket; 100 g Cherry tomatoes halved; 1 small Lebanese cucumber sliced; 0.5 medium Red capsicum chopped; 2 large Red radish spiralised; 150 g Tuna, canned in springwater, drained (1 x 185g can); 2 tbs Fresh coriander chopped; 1 tbs Lime juice; 2 tsp Olive oil; 0.5 tsp Chilli powder Mexican

Points®

Total Time

15 min

Prep

10 min

Cook

5 min

Serves

Difficulty

Easy

Ingredients

Frozen corn

½ cup(s), (80g)

Canned black beans, rinsed, drained

1 cup(s), (175g)

Rocket

50 g

Cherry tomatoes

100 g, halved

Lebanese cucumber

1 small, sliced

Red capsicum

½ medium, chopped

Red radish

2 large, spiralised

Tuna, canned in springwater, drained

150 g, (1 x 185g can)

Fresh coriander

2 tbs, chopped

Lime juice

1 tbs

Olive oil

2 tsp

Chilli powder

½ tsp, Mexican

Instructions

Place corn in a heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain. Refresh under cold running water. Drain.
Combine corn, black beans, rocket, tomatoes, cucumber, capsicum, radishes, tuna and coriander in a large bowl.
Whisk lime juice, olive oil and chilli powder in a small bowl. Add dressing to salad and toss to combine.

Notes

Add: Avocado.

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Tuna, black bean and corn salad

Ingredients

Instructions

Notes

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