Opens in new window
Tuna Salad with Charred Corn and Black Beans
-
Prep time
mins -
Marinate time
mins -
Cooking Time
mins -
Serves
-
Makes
-
Brew time
mins -
Chill time
mins -
Wait time
mins -
Freeze time
mins -
Total time
mins -
Difficulty
-
Oven time
mins
Ingredients
- 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
- 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
Nutritional information
Amount per serving
Calories540
Calories from Fat220
Total Fat25g
Saturated Fat4.5g
Trans Fat0g
Cholesterol55mg
Sodium1030mg
Total Carbs54g
Dietary Fiber10g
Sugars14g
Protein30g
Calcium6%
Iron15%
Vitamin C40%
Vitamin A35%
Method
- 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.