Tuna Salad with Charred Corn and Black Beans

Tuna Salad with Charred Corn and Black Beans

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Bite into our delicious Tuna Salad with Charred Corn and Black Beans made with Hellmann's® Mayonnaise Dressing with Olive Oil, cumin and cilantro.

  • 4 People

    Servings

  • 15 Mins

    Prep Time

  • 2 Mins

    Cooking Time

  • 17 Mins

    Ready In

 

  • 2 tsp. extra virgin olive oil
  • 6 ears fresh corn, grilled with husks on, kernals cut off cob
  • 2 cloves garlic, finely chopped
  • 1/2 cup red onion, finely diced
  • 1/2 cup Hellmann’s® or Best Foods® Mayonnaise Dressing With Olive Oil Squeeze Mayo
  • 2 Tbsp. chopped fresh cilantro
  • Zest and juice of 1 lime, plus wedges for garnish
  • 1/2 tsp. ground cumin
  • 1 can black beans, drained and rinsed
  • 2 cans light tuna packed in olive oil, drained and crumbled with a fork
  • Bed of lettuce for garnish
  • Bottled hot sauce

Made With

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  1. Heat a 10 to 12- inch cast iron skillet over a medium-high flame until very hot. Add the oil, then the corn, garlic and onions, and allow to cook, unstirred for 1 to 2 minutes until just charred in spots. Remove to a bowl and allow to cool.

  2. Add Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, clilantro, lime juice and zest, cumin, black beans and tuna and gently toss to mix well. Serve on a sandwich or on a bed of lettuce leaves with hot sauce and lime wedges to garnish.

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