Tuna Corn Salad

I love this tuna corn salad because it’s quick, colorful, and very easy to like.

The sweet corn, juicy tomatoes, and salty feta make each bite feel a little bigger than the short ingredient list.

It has a nice mix of crunch, softness, and bright lemon dressing, which keeps it from feeling one note.

I also like that the tuna does the heavy lifting here, so the bowl feels filling without getting too rich.

It’s the sort of lunch you can throw together fast and still look forward to eating.

And yes, it beats another plain tuna bowl by a mile.

Watch How to Make It

Watch the video above to see how the recipe is made.

Why You’ll Love This Recipe

a) The sweet corn and feta give the salad a lot of flavor without extra work.
b) The dressing is simple and light, so the vegetables still stand out.
c) It is fast enough for lunch but still feels like real food.

 Ingredients You Need

– 1/4 red onion
– 1/4 green bell pepper
– 3 cherry tomatoes
– 3.5 oz tuna
– 1/4 cup corn
– 1 tsp cilantro
– 1 tsp olive oil
– 1 tsp lemon juice
– Salt and pepper
– 1 oz feta cheese

How to Make Tuna Corn Salad

1. Slice the red onion, chop the green bell pepper, and cut the cherry tomatoes.

2. Add the onion, bell pepper, tomatoes, tuna, corn, and cilantro to a bowl.

3. Stir together the olive oil, lemon juice, and salt and pepper in a small bowl.

4. Pour the dressing over the salad, add the feta, and toss everything together.

5. Spoon the salad into a serving bowl and serve.

The video above shows the texture and timing more clearly.

NUTRITION INFORMATION (per serving, estimated):

– Calories: 300
– Total Fat: 8 g
– Saturated Fat: 4.5 g
– Trans Fat: 0 g
– Cholesterol: 55 mg
– Sodium: 320 mg
– Total Carbohydrates: 25 g
– Dietary Fiber: 3 g
– Total Sugars: 4 g
– Added Sugars: 0 g
– Protein: 32 g
– Vitamin D: 1.1 mcg
– Calcium: 168 mg
– Iron: 1.5 mg
– Potassium: 526 mg

% Daily Value based on a 2,000 calorie diet. Nutrition information is an estimate and may vary.

Why This Salad Works

The corn adds a little sweetness that plays really well with the lemon, feta, and tuna.

The chopped vegetables stay crisp, so the salad doesnt turn soft or dull.

Little Things That Help

– Keep the tomato pieces chunky so they hold up when you toss the bowl.
– Crumble the feta with your hands like the video so it spreads through the salad better.
– Toss gently at the end so the feta keeps some texture instead of melting into the dressing.

Save Some for Later

You can refrigerate this salad for up to 1 day, though it is nicest right after tossing.

Use Up the Extra Feta

If you have feta left, crumble it over another salad or tuck it into a simple lunch wrap the next day.

More Easy Salad Recipes

Try these next:

Corn Avocado Salad
Tuna White Bean Salad

Tuna Potato Salad

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