Tested till perfect Mexican Black Bean and Tuna Salad in Pita Pockets

Mexican Black Bean and Tuna Salad in Pita Pockets

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2


  • 1 can (19 oz/540 ml) 1can (19 oz/540 ml)black beans, drained and rinsed
  • 1 1stalk celery, diced
  • 2 2green oniongreen onions, thinly sliced
  • 1/4 cup 1/4cupsalsa
  • 1/4 cup 1/4cupcorn
  • 1 tbsp 1tbsplemon juice
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 (7 oz/98 g) 1(7 oz/98 g)can water packed tuna, drained
  • 2 2large pita pocketpita pockets
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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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