Mango & Black Bean Salad with Grilled Tuna

Ingredients

• 1/4 lb tuna steaks - or two 9-oz cans of chunk light tuna in water, drained
• 1/4 can black beans - or 1 and 1/2 cups cook dry-packaged black beans, rinsed and drained
• 1/4 mango - ripe, peeled, cubed
• 1/2 tomato - plum, chopped
• 1/8 cucumber - chopped
• 1 green onion - sliced, use top
• 1 tbsp feta cheese (crumbled (can choose a dairy free brand))
• sliced avocado and mint sprigs - optional garnish
• 1 1/2 tsp olive oil
• 1 1/2 tsp lime juice
• 1 1/2 tsp white wine vinegar
• 3/4 tsp water
• 1/8 tsp dried mint leaves

Instructions

1. Grill tuna over medium-high heat, or broil 6 inches from heat source, 4-5 minutes each side, or until the level of doneness you like. Cool for several minutes and cut into 1-inch pieces.
2. Whisk together the oil, lime juice, vinegar, water, and mint in a bowl to make the dressing.
3. Combine tuna chunks, beans, mango, tomatoes, cucumber, and green onions in a bowl; drizzle with Island Lime Dressing and toss. Add to top of lettuce. Sprinkle with feta cheese.

Nutrition (per serving)