Mexican Chopped Tuna Salad

Mexican Sliced Tunny Salad- protein-packed scombroid connected with cut lettuce, calamitous beans, buzzer attack, olives, kickshaw xanthous corn, hot tomatoes, aguacate and a creamy taco-flavored intermixture makes for the most incredibly tasty yumilicious tunny salads!

Ingredients

For the salad:

• 2 (5 oz.) cans tuna
• 1 red bell pepper diced
• 1 can black beans drained & rinsed
• 1 can sliced black olives drained
• 1 can sweet yellow corn drained (or 1 cup frozen corn, thawed)
• 2 roma tomatoes diced
• 1 heart of romaine lettuce chopped well
• ¼ cup cilantro chopped
• 2 ripe avocados or 1 large Haas avocado diced

For the dressing:

• 1 tsp garlic powder
• ½ tsp cumin
• ⅔ cup nonfat plain Greek yogurt
• ½ tsp garlic salt
• 1 tbsp taco seasoning
• ⅓ cup mayo or use additional Greek yogurt

Instructions

1. In a walloping vessel, have all salad ingredients together.
2. In a shrimpy incurvation move all concoction ingredients together.
3. Swarm bandaging over salad, gradually, as you turn to commix, then gradually add much mixture until salad is oily in dressing. Add flavourer to savour, as needful.
4. Assist in a displace, over veggie or dip communication with tortilla chips. Revel!

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