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Mexican Black Bean and Tuna Salad in Pita Pockets

By The Canadian Living Test Kitchen

Tested till perfect

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Mexican Black Bean and Tuna Salad in Pita Pockets

This recipe makes 2 servings

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When packing this sandwich, put the tuna mixture in an airtight container. Cut the pita in half and pack it in a resealable plastic bag and put some leaf lettuce in another one. At lunchtime, your child can assemble the sandwich, and this way the pita bread wil not get soggy.

Ingredients

  • 1 can (19 oz/540 ml) black beans, drained and rinsed
  • 1 stalk celery, diced
  • 2 green onions, thinly sliced
  • 1/4 cup salsa
  • 1/4 cup corn
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 (7 oz/98 g) can water packed tuna, drained
  • 2 large pita pockets

Preparation

In bowl, stir together beans, celery, green onions, salsa, corn, lemon juice, salt and pepper. Crumble tuna into mixture, stir gently to coat with mixture. Divide into 2 pita pockets.

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