Get a taste of the tropics with this high-fiber bean and tuna salad.
Author: American Dry Bean Board
Serves: 4 person(s)
Preparation Time: 25 mins
1 can (15 oz) black beans or 1½ cups cooked dry-packaged black beans, rinsed, drained
1 large ripe mango, peeled, cubed
2 plum tomatoes, chopped
1/2 medium cucumber, chopped
4 green onions and tops, sliced
2 Tbsp olive or vegetable oil
1 Tbsp lime juice
1 Tbsp white wine vinegar
1 Tbsp water
1/2 tsp dried mint leaves
1/4 tsp dried tarragon leaves
8 lettuce leaves (to line plates)
1/4 cup crumbled reduced-fat feta cheese
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.
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.
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