Tuna and Black Bean Salad Wraps Recipe - Allrecipes.com
Tuna and Black Bean Salad Wraps Recipe
  • READY IN 20 mins

Tuna and Black Bean Salad Wraps

Recipe by  

"A light, refreshing meal all wrapped up inside a crisp bed of lettuce, this dish is perfect for enjoying on those warm, sunny days. Full of vibrant color and flavor, each bite is packed with heart-healthy canned tuna, fiber-rich canned black beans and tasty veggies that will stimulate your taste buds."

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Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    20 mins

Directions

  1. In a large bowl, combine beans, tuna, tomatoes, onion, peppers, oil and lime juice. Toss gently, being careful to keep tuna in bite-size pieces. Cover and refrigerate at least one hour. Add parsley and cilantro; season with salt and pepper. Spoon tuna salad into lettuce leaves. Fold up leaves and eat taco style.
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2011

i've made this twice - once with mayo, once with evoo, and found i actually prefer the mayo version. maybe it's just personal taste, but the evoo version seemed less flavorful to me, and i think i'm partial to the creaminess. i used fat free mayo, so as not to ruin the nutritional value of the veggies.

 
Most Helpful Critical Review
Mar 28, 2011

My family and I are big salad people and this was really good. I added 2 hard boiled eggs for more protein and it turned out great! I will definitely be making this again in the near future!

 

15 Ratings

Jan 24, 2011

Tuna Black Bean Salad Haiku: "This IS refreshing. Nice change from tuna mayo. I'll make this again!" Just finished eating this for lunch and it's left the most pleasant, light taste in my mouth. I decreased the EVOO, and used jalapenos instead of serrano; otherwise, made it as written, and served it wrapped in a lettuce leaf. I like the idea that I can leave this in the fridge and grab a spoonful here or there for a healthy lunch. I may even wrap it in a warm tortilla with pepperjack cheese later.

 
Aug 02, 2010

Made this tonight and turned out great! Didn't have a Serrano pepper, so I used some cayenne pepper to add the needed kick. I also used much less oil than what was called for...just two tbsp. to try and cut back on the fat. I used the juice of one lime. Very fresh and light; quick to make too!

 
Mar 31, 2011

Use a can of Tuna in oil...DON'T drain. Then you can pass on both EVOO or Mayo. Really boosts the flavor.

 
Apr 21, 2010

I would make this again, but it's nothing to email home about (and I've done that before.) Of course, I changed it a bit. (all part of the fun) Added corn. Served in flour tortillas. Unfortunately, I ran out of olive oil midway through making this. Was only able to put in about 1/9 of a cup. Oh well. It was still pretty good. A great way to get some protein and a few servings of veggies.

 
Jun 06, 2011

Overall, this recipe was pretty good. My boyfriend loved it. It is a great cool recipe for hot summer days. I will probably make this recipe again, but I would change one thing. For me, the serrano pepper was too hot, and kind of ruined the flavors with it's spicy flavor. However, aside from that, it was good.

 
Jul 21, 2011

This was a nice refreshing wrap for a hot summer day. I changed a couple things...I only added half the amount of olive oil, added some cheddar cheese and rolled it all in a flour tortilla. I also added minced garlic in place of the onion. Yummy!

 

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Nutrition

  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 2.8 g
  • < 1%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 275 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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