Recipe: Mango (or Pineapple) and Black Bean Salad with Grilled Tuna and Island Lime Dres

MANGO AND BLACK BEAN SALAD WITH GRILLED TUNA

1 pound tuna steaks (or two 9-ounce cans chunk light tuna in water, drained)
1 (15 1/2-ounce) can black beans (or 1 1/2 cups cooked dry-packaged black beans, rinsed and drained)
1 large ripe mango, peeled, cubed*
2 plum tomatoes, chopped
1/2 medium cucumber, chopped
4 green onions and tops, sliced
Island Lime Dressing (recipe follows)
1/4 cup crumbled reduced-fat feta cheese
Optional garnish: sliced avocado and mint sprigs.

Grill tuna over medium-hot coals, or broil 6 inches from heat source, until fish is tender and flakes with a fork, 4 to 5 minutes on each side. Cool several minutes and cut into 1-inch pieces. Alternatively, rinse and drain canned tuna and cut into 1-inch pieces.

Combine tuna chunks, beans, mango, tomatoes, cucumber and green onions in a bowl; drizzle with Island Lime Dressing and toss.

Spoon salad onto lettuce-lined plates; sprinkle with feta cheese. Garnish with avocado and mint sprigs, if desired.

*One 20-ounce can crushed pineapple in juice, drained, can be substituted for the mango.

ISLAND LIME DRESSING
Makes 1/3 cup

2 or 3 tablespoons olive or vegetable oil
1 tablespoon lime juice
1 tablespoon white wine vinegar
1 tablespoon water
1/2 teaspoon dried mint leaves
1/4 teaspoon dried tarragon leaves

Whisk all ingredients in small bowl; refrigerate until serving time.

Serves 4

Nutrition information per complete salad serving (without avocado garnish): 326 calories, 33 g protein, 12 g fat, 31 g carbohydrates, 525 mg sodium, 10 g dietary fiber, 52 mg cholesterol.

Source: Bean Education and Awareness Network