• Mango And Black Bean Salad With Grilled Tuna

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    • 1 lb tuna steaks, or possibly two (9-oz) cans chunk light tuna in water, liquid removed 15 1/(2-oz) can black beans, or possibly 1 1/2 c. cooked dry-packaged black beans, rinsed and liquid removed
    • 1 lrg ripe mango, peeled, cubed (see note)
    • 2 x plum tomatoes, minced
    • 1/2 med cucumber, minced
    • 4 x green onions and tops, sliced Island lime dressing (recipe follows)
    • 1/4 c. crumbled reduced-fat feta cheese


    1. Grill tuna over medium-warm coals, or possibly broil 6 inches from heat source, till fish is tender and flakes with a fork, four to five min on each side. Cold several min and cut into 1 inch pcs.
    2. Alternatively, rinse and drain canned tuna and cut into 1 inch pcs.
    3. 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.
    4. Note: One (20-oz) can crushed pineapple in juice, liquid removed, can be substituted for the mango. Optional garnish: sliced avocado and mint sprigs.

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