Salsa Salad with Tuna or Salmon

Easy, quick, makes 4 servings, great for a light healthy summer lunch, snack, side dish, or appetizer. Also great served as a wrap or in a pita pocket.

Tip: To save even more time, placed canned goods and veggies in the refrigerator to chill ahead of time before tossing together.

Salsa Salad with Tuna or Salmon

1 cup chopped fresh Roma tomato
1 ripe avocado, chopped
1/2 garlic clove, crushed (or 1/2 tsp garlic powder)
1 Tbsp balsamic vinegar
1 tsp olive oil
1/2 cup frozen corn kernels OR canned whole kernel corn, drained
1/4 cup diced red bell pepper
1/4 cup minced red/purple or green onion (or onion powder to taste)
1/4 cup finely chopped, fresh, choice of: cilantro, parsley, or basil
1/4 tsp to 1/2 tsp salt and pepper, to taste
14 to 20 ounces canned Tuna or Salmon, drained
Lemon or lime wedges (optional)
1 small can Sliced or diced black olives, drained (optional)

Microwave frozen whole corn kernels in microwave safe dish with 3 Tablespoons water until thawed and heated through or simply drain a can of whole kernel corn.

Drain tuna or salmon and optional black olives.

Dice and chop vegetables and herbs as indicated.

Toss everything together and chill before serving. May serve with optional lemon or lime wedges on the side to squeeze over individual servings.

Also great served as a wrap or in a pita pocket.