This tuna and bean salad with corn and avocado is bright, satisfying and full of texture. Flaky tuna combines with red kidney beans, sweet corn, ripe avocado, cherry tomatoes and green onion, all tossed in a tangy, creamy dressing. It makes a quick, balanced lunch—serve with crackers, over greens or rolled into a tortilla for a filling wrap.
Why This Recipe Works
- Flavor and balance: The dressing brings tang and creaminess, while the corn and tomatoes add sweetness and freshness. Combined with tuna and beans, the salad is both hearty and bright.
- Nutritious and protein-packed: Tuna provides lean protein, and the beans add fiber and substance. A small amount of low-fat cottage cheese in the dressing boosts protein and keeps the texture creamy without overpowering the flavors.
- Versatile and great for meal prep: Enjoy it straight from the fridge, with crackers, on a bed of greens, or wrapped in a tortilla. For make-ahead lunches, keep the avocado separate and add it just before serving to prevent browning.
How To Make This Recipe
- Make the dressing: Whisk together mayonnaise, Dijon mustard, cottage cheese, chopped pickles, lemon juice, apple cider vinegar, salt and pepper until smooth and well combined.
- Combine the tuna: Drain the tuna well and fold it into the dressing until evenly coated.
- Add the produce and beans: Stir in rinsed red kidney beans, drained corn, chopped cherry tomatoes, chopped avocado and finely sliced green onion. Chill briefly to let flavors meld, or serve immediately.
Tips And FAQs
- If preparing ahead, wait to add avocado until just before serving to avoid discoloration.
- Bean swaps: If you don’t prefer red kidney beans, black beans, pinto beans, chickpeas or cannellini will all work well—just rinse and drain them.
- Tuna options: Use the canned tuna you prefer—albacore, skipjack, chunk light or yellowfin. Mixing varieties is fine and can add subtle differences in texture and flavor.
Tuna And Bean Salad With Corn And Avocado
A quick, balanced salad with tuna, beans, corn and avocado tossed in a tangy cottage cheese–mayo dressing. Easy to prepare and satisfying for lunch or a light dinner.
5 from 9 votes
Print Recipe
Pin Recipe
Rate Recipe
Pin Recipe
Rate Recipe
Prep Time 15 mins
Cook Time 0 mins
Cooling Time 15 mins
Total Time 30 mins
Course Appetizer, Main Course, Salad
Cuisine American
Servings 4
Calories 308 kcal
Equipment
- 1 large bowl
- 1 spatula or wooden spoon
- Can opener
- Mesh strainer (to rinse beans)
Ingredients
- 2 tablespoons mayonnaise
- 1/4 cup cottage cheese (small curds, low-fat)
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 2 tablespoons finely chopped pickles
- 1 teaspoon salt, more or less to taste
- 1/2 teaspoon black pepper
- 2 cans tuna, drained
- 1 (15.5 oz) can red kidney beans, rinsed and drained
- 1 (15.5 oz) can corn, drained
- 1/2 cup chopped cherry tomatoes
- 1 avocado, chopped
- 1/3 cup green onion, finely chopped (about 2–3 stalks)
Instructions
- In a large bowl, combine mayonnaise, cottage cheese, Dijon mustard, lemon juice, apple cider vinegar and chopped pickles. Season with salt and pepper and whisk until smooth.
- Add the drained tuna and stir until it is well coated in the dressing.
- Fold in the red kidney beans, corn, chopped tomatoes, avocado and green onions. Mix gently to combine.
- Chill in the fridge for 10–15 minutes if desired. Serve cold with crackers, over lettuce or in a tortilla. Enjoy!
Notes
- Bean choice: Substitute any beans you prefer, just rinse and drain them before adding to the salad.
- Avocado: Use an avocado that is ripe but still slightly firm to avoid a mushy texture.
*Nutritional values are approximate and depend on exact ingredients and portion sizes.
Nutrition
Serving: 1 serving | Calories: 308 kcal | Carbohydrates: 21 g | Protein: 25 g | Fat: 11 g | Saturated Fat: 2 g | Fiber: 9 g | Sugar: 2 g | Sodium: 648 mg
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I create approachable, nutrient-rich recipes that are simple, flavorful and easy to incorporate into everyday life. Based in California and raised in France, I’m a mom, former certified nutritionist, recipe developer and photographer.
Learn more about me →