If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lime juice
- 1 teaspoon grated lime zest
- 1 teaspoon red wine vinegar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 5 ounces solid white albacore tuna in water, drained
- 1 cup black beans or red kidney beans, rinsed and drained
- 1/2 red bell pepper, thinly sliced
- 1/4 English cucumber, halved lengthwise and thinly sliced
- 1/2 cup fresh corn kernels (from about 1 ear)
- 1-1/2 tablespoons chopped fresh basil
- 1-1/2 tablespoons chopped fresh cilantro
- 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.
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Portable Side