Low-carb tuna and bean salsa
Low-carb tuna and bean salsa made with tuna, black beans and sweetcorn. A lightning-fast cold snack with plenty of protein in every bowl.
At a glance
- Serves 2
- Prep time: 5 min
- No cooking needed
- Total time: 5 min
- Calories: 290 kcal per serving
- Protein: 25 g
- Fat: 12 g
- Carbs: 18 g
Ingredients
- 1 tin of tuna
- 150g black beans
- 50g sweetcorn
- 1 onion
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 pinch of chilli powder
Method
You’ll need: chopping board · knife · mixing bowl · sieve
- Use tinned tuna in its own juice and a red onion.
- Drain the tuna, black beans and sweetcorn and let everything drip dry well.
- Peel the onion and cut it into very fine dice.
- Mix the olive oil, apple cider vinegar and chilli powder into a quick dressing.
- Put the tuna, beans, sweetcorn and diced onion in a bowl and mix everything thoroughly.
- Fold the dressing into the salsa and serve straight away.
Good to know
No time to cook? This salsa is ready in 5 minutes and packs in plenty of protein.
Swaps
Black beans → kidney beans (work just as well and have similar nutritional values).
Cooking tips
Use a fork to loosen the tuna before you mix in the vegetables.
Storage
Covered in a food container, the salsa keeps for 2 days in the fridge.
Allergens
Contains fish.
Frequently asked questions
How long does tuna and bean salsa keep in the fridge?
Covered in a food container, the salsa keeps for 2 days in the fridge.
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