Now that the holidays are over, it is time to hop back on the healthier eating wagon! I have my highest healthy eating motivation in the mornings and at lunch, so I like to try to capitalize on that energy.
By dinner, I usually end up falling off the wagon a bit, probably because I am tired and usually need to de-stress a little from the events of the day. So it is important for me to have a good lunch!
I love all the different textures and flavors in this tuna salad. I use light ranch dressing instead of mayonnaise, and it really enhances the flavor while minimizing the calories. The black beans add contrasting color plus protein, and the sunflowers seeds add a satisfying, nutty crunch. I definitely look forward to lunch when I know this is on the menu!
If you are bringing this lunch with you to work, I recommend packing the tuna salad separately from the bread, so that the sandwich doesn’t get soggy.
You can put it in a little plastic container, and then just scoop it out onto the bread at lunch time. Don’t forget to bring a spoon! Or, just pack a few whole grain crackers and use them to scoop and eat the tuna salad as if it were a dip.
Black Bean Ranch Tuna Salad
Print RecipeIngredients
- 10 ounces chunk light tuna in water (2 cans)
- 1/2 cup canned black beans (drained and rinsed)
- 2 tablespoons roasted sunflower seeds
- 2 tablespoons ranch dressing (I used a light version)
- 2 tablespoons chopped scallions (optional)
Instructions
- Combine all ingredients in a bowl.
- Serve with crackers or as a sandwich filling.
Nutrition
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Helen at the Lazy Gastronome
November 10, 2018 at 9:55 amI love the idea of the beans with the tuna! Thanks for sharing at the What’s for Dinner party!
Amy
November 7, 2018 at 4:48 pmI love black beans and tuna, and this salad sounds delicious. Thank you for sharing t Tasty Tuesdays.
Kim~madeinaday
November 6, 2018 at 10:10 amThis sounds like a great combo! Yum! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Miz Helen
November 6, 2017 at 5:11 pmThis looks like a great combination for a salad that we will really enjoy! Thanks so much for sharing your special post with us at Full Plate Thursday this week. Hope you have a great week and come back to see us real soon!
Miz Helen
Christine Titus
October 12, 2016 at 11:13 amThis was pretty good and packed with protein. I used a bit more ranch dressing than the recipe calls for because it was too dry with only 2 TBSP, and I used light ranch as well. I just added enough to moisten the mixture, not drown it. Then I took the mixture and made it into a wrap using 100% whole wheat tortillas. Made for quite a satisfying lunch.
Kristin King
October 13, 2016 at 6:44 pmThat is great to hear! So glad you liked it! 🙂
Quinn Caudill
January 19, 2016 at 8:04 amWhat a flavorful looking tuna salad. Pinned! Thanks for sharing with us at Throwback Thursday. Can’t wait to see what goodness you bring this Thursday.
Liz
January 8, 2016 at 9:04 amSounds good and simple to me. Thank you.
Bernadette Janis
January 8, 2016 at 7:58 amHappy New Year Kristin! Your recipe is just what I need. Thank you. I think the filling would also be a good snack when I need that afternoon pick me up. (As long as I don’t eat the whole bowl!)
Kristin King
January 8, 2016 at 6:03 pmRight, it can be tough to stop before eating the whole thing, haha! But even if you do, it is probably still better than eating junk food! 🙂 Happy New Year, and see you soon!