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Zero point lunch — colorful Southwestern bean and tuna salad made with black beans, corn, peppers, onion, and cilantro in a light vinaigrette — a protein-packed WW-friendly meal.
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Southwestern Bean and Tuna Salad – WW Zero Point Lunch

Looking for a delicious WW lunch idea? This Southwestern Bean and Tuna Salad is the perfect zero point recipe — made with tuna, beans, corn, and colorful veggies tossed in a light lime vinaigrette. It's a quick, high-protein lunch for anyone following the WW plan!
Course Appetizer, Main Course, Snack
Cuisine American
Prep Time 10 minutes
Chill Time 3 hours
Total Time 3 hours
Servings 4

Ingredients

  • 3 Cans Solid White Tuna Packed in Water, drained and flaked
  • 1 Can Each of Kidney Beans, Black Beans and Garbanzo Beans, rinsed and drained
  • 2 Ribs Celery, Diced
  • 1 Medium Red Onion, Diced
  • 1 Medium Tomato, Diced
  • 1.5 Cups Frozen Corn, Thawed

Dressing

  • 3/4 Cup Salsa  (I use Ortega Thick & Chunky)
  • 1/4 Cup Fat Free Greek Plain Yogurt
  • 1/4 Cup Lime Juice
  • 1.5 Tsp Chili Powder
  • 1/2 Tsp Ground Cumin
  • Salt/Pepper to Taste

Instructions

  • In a big bowl combine everything except dressing ingredients. In another separate bowl, combine dressing ingredients. Stir dressing mixture into bean/tuna mixture and toss to coat. Cover and chill for at least 3 hours. This makes about 4 good sized servings at 0 Points per serving. Enjoy!