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Nutritious salad with tuna, Mexican beans, vegetables, and olive oil
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Tuna Mexican Bean Salad (180 g) has 216 calories. That works out to 120 calories per 100 g. It contains 18.9 g of carbs, 15.3 g of protein, 7.6 g of fat and 7.4 g of fiber. Its 1.3 µg of B12 covers 53% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 180 g
216
KCAL / 180G
Carbs
18.9g
· 7% DV
Protein
15.3g
· 31% DV
Fat
7.6g
· 10% DV
Fiber
7.4g
· 26% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 30% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 216 kcal | |
| Total fat | 7.6 g | 10% |
| Saturated fat | 1.26 g | 6% |
| Trans fat | 0 g | |
| Sodium | 468 mg | 20% |
| Total carbohydrate | 18.9 g | 7% |
| Fiber | 7.4 g | 26% |
| Protein | 15.3 g | 31% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 180 g | 216 kcal |
| ½ cup (small) | 90 g | 108 kcal |
| 100 g | 100 g | 120 kcal |
| 1 piece (small) | 120 g | 144 kcal |
| 1 serving (medium) | 200 g | 240 kcal |
| 1 cup (large) | 250 g | 300 kcal |
| 1 bottle (large) | 300 g | 360 kcal |
| 2 serving (large) | 400 g | 480 kcal |
Calculated from 120 calories per 100 g.
Tuna Mexican Bean Salad is made by mixing drained beans and tuna with chopped vegetables, then tossing everything with olive oil and lime or lemon juice. Season to taste and chill briefly before serving so the flavors come together.
Tuna Mexican Bean Salad is commonly made with red kidney beans, though recipes may use a mixed-bean blend. Choose beans that hold their shape, drain and rinse canned beans well, and let them drain before mixing them into the salad.
A simple olive-oil and lime or lemon dressing suits Tuna Mexican Bean Salad best. Add a little vinegar, mustard, black pepper, or chili if you like a sharper flavor, and dress the salad gradually so it does not become watery.
Yes, canned tuna is the convenient, usual choice for Tuna Mexican Bean Salad. Drain it first, then flake it into large pieces so the salad keeps some texture; tuna packed in water or oil both work.
Yes, Tuna Mexican Bean Salad can be prepared ahead and refrigerated for a few hours before serving. For the freshest texture, keep delicate greens and the dressing separate until close to serving, then toss everything together.
Tuna Mexican Bean Salad generally keeps for 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after preparation, and discard it if it has been left out for an extended period or develops an unusual smell or texture.
Sweetcorn, red onion, bell pepper, tomatoes, and fresh herbs are common additions to Tuna Mexican Bean Salad. Choose crisp vegetables and add juicy ones, such as tomatoes, shortly before serving to avoid thinning the dressing.
Tuna Mexican Bean Salad can fit into a weight-loss meal because tuna and beans provide protein and fiber, which can help make a meal satisfying. Keep the oil and any calorie-dense toppings measured, and pair it with vegetables if you want a larger portion.
No, freezing Tuna Mexican Bean Salad is not recommended. The vegetables can turn soft and release water as they thaw, while the tuna and beans may lose their pleasant texture; make it fresh or refrigerate leftovers instead.
Tuna Mexican Bean Salad works well with crusty bread, tortillas, or a light vegetable soup. It can also be served over leafy greens for a fuller salad plate; add bread or tortillas when you want a more substantial meal.
Vitamins
B12
1.26µg · 53% DV
Vitamin K
32.4µg · 27% DV
B3
3.78mg · 24% DV
Folate
68.4µg · 17% DV
Minerals
Selenium
23µg · 42% DV
Phosphorus
198mg · 28% DV
Copper
0.2mg · 22% DV
Sodium
468mg · 20% DV
Potassium ⭐
468mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 216 calories in 1 cup (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Tuna Mexican Bean Salad brings tuna together with Mexican beans, vegetables and olive oil. It is best understood as a salad combination rather than a single fixed traditional recipe: the vegetables and seasoning can vary, and the name does not necessarily mean it comes from Mexico.
The beans give it a soft, substantial bite, while tuna adds a savoury flavour and the vegetables keep the mix fresh. Serve it as a light lunch, a simple supper or a side dish; it also works well packed for a meal on the go. With 8.5 g of protein and 4.1 g of fibre per 100 g, it is more filling than a plain vegetable salad. Add extra leafy greens and go easy on the oil for a lighter serving.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.26g
MONOUNSATURATED
2.7g
POLYUNSATURATED
1.98g
Omega 6:3 ratio 0.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.