Get a taste of the tropics with this high-fiber bean and tuna salad.
Preparation Time: 25 mins
Cooking Time: 10 mins
Extra Time: 45 mins
(for cooking of dry beans, if using)
Yield: 4 x 1¼ cup servings
SALAD: 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. Or, rinse and drain canned tuna and cut into 1-inch pieces.
Combine tuna, beans, mango, tomatoes, cucumber, and green onions in bowl; drizzle with Island Lime Dressing and toss. Spoon salad onto lettuce-lined plates; sprinkle with feta cheese.
ISLAND LIME DRESSING: In a small bowl, whisk together olive oil, lime juice, vinegar, water, mint, and tarragon. Refrigerate until serving time.
Any canned or dry bean variety can be substituted for another.
One (20 oz.) can crushed pineapple in juice, drained, can be substituted for the mango.
Prepared vinaigrette can be substituted for the Island Lime Dressing.
If desired, garnish salad with avocado and mint sprigs.
Serving suggestions are not included in nutritional analysis.