Mango & Black Bean Salad with Grilled Tuna

Ingredients

• ¼ lb tuna steaks (or two 9-oz cans of chunk light tuna in water, drained)
• ¼ can black beans (or 1 and 1/2 cups cook dry-packaged black beans, rinsed and drained)
• ¼ mango (ripe, peeled, cubed)
• ½ tomato (plum, chopped)
• ⅛ 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 ½ tsp olive oil
• 1 ½ tsp lime juice
• 1 ½ tsp white wine vinegar
• ¾ tsp water
• ⅛ 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.

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