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Mango And Black Bean Salad With Grilled Tuna Recipe

by Global Cookbook

Ingredients

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

Directions

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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