Mexican Tuna Salad

Preparation:  15 min. Cooking: 0 min. Total: 15 min.
Recipe photo
  • 1 small head iceberg lettuce , or other lettuce
  • 1 can (15 oz) red kidney beans , drained
  • 1 Lb canned tuna , drained
  • 1 green bell peppers , sliced
  • 1 onions , sliced
  • 1 avocadoes , sliced
  • 2 Fl Oz oil-free dressing
  • 2 Fl Oz plain low fat yogurt
  • 7/8 pinch chili powder , or Mexican chilli powder, to taste
  • 4 Oz white corn tortilla chips
Wash and drain lettuce, arrange on serving platter or plates. In a large bowl, combine red kidney beans, tuna, green pepper, onion, and avocado. Toss gently and spoon over lettuce leaves. Chill 30 minutes. Combine no-oil dressing, yogurt, and chili powder in a jar with a tight-fitting lid. Shake vigorously. Drizzle dressing over salad. Serve salad with corn chips.
Calories
480 Cal
Fat
17 g
Carbs
48 g
Protein
35 g
Fiber
11 g
Sugar
7.7 g
Cholesterol
47 mg
Sodium
1000 mg


Nutrients

Fiber     11 g
Fat     17 g
Sugar     7.7 g
Carbs     48 g
Protein     35 g
Calories     480 Cal

Fats

Fat, Poly     5.9 g
Fat, Mono     6.6 g
Fat, Sat     2.9 g
Fat, Trans     0.2 g
Fat, Percent     33 %

Vitamins

Vitamin, K     38 mcg     32 %
Vitamin, A     600 IU     20 %
Vitamin, B12     1.3 mcg     56 %
Niacin     7.6 mg     48 %
Riboflavin     0.4 mg     34 %
Vitamin, C     22 mg     25 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.6 mg     36 %
Vitamin, E     2.3 mg     15 %
Panto, Acid     1.3 mg     25 %
Choline     83 mg     15 %
Thiamin     0.2 mg     18 %

Minerals

Calcium     150 mcg     15 %
Phosphorus     460 mg     65 %
Magnesium     110 mg     27 %
Copper     0.4 mcg     42 %
Fluoride     17 mcg     420 %
Zinc     3.3 mg     30 %
Cholesterol     47 mg     1.1 %
Sodium     1000 mg     68 %
Selenium     73 mcg     130 %
Manganese     0.5 mg     7.6 %
Potassium     970 mg     21 %
Iron     3.6 mg     45 %