Entree or main dish salads are ideal summertime fare. This colorful one features grilled tuna steaks that are cut into chunks and combined with tender black beans, cubes of sweet mango, diced red ripe tomato, slices of cool, crunchy cucumber and bits of green onion, all enrobed in a delightful homemade lime dressing with just a hint of mint, and then spooned atop a bed of lettuce leaves and sprinkled with feta cheese crumbles. For an easier, time-saving version of this salad, you can use canned tuna in place of the fresh tuna steaks.

Mango and Black Bean Salad with Grilled Tuna

1 pound tuna steaks or 2 (9-ounce) cans chunk light tuna in water, drained
1 (15-ounce) can black beans, rinsed, drained
1 large ripe mango, peeled, cubed
2 tomatoes, chopped
1/2 medium cucumber, chopped
4 green onions and tops, sliced
Island Lime Dressing (recipe follows) or a prepared vinaigrette-type dressing
Lettuce leaves
1/4 cup crumbled reduced-fat feta cheese

1. 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.
2. Combine tuna, beans, mango, tomatoes, cucumber, and green onions in bowl; drizzle with Island Lime Dressing and toss gently. Spoon salad onto lettuce-lined plates; sprinkle with feta cheese.

Makes 4 servings (1 1/4 cups each).

Island Lime Dressing

2 to 3 tablespoons olive or vegetable oil
1 tablespoon lime juice
1 tablespoon white wine vinegar
1 tablespoon water
1/2 teaspoon dried mint leaves
1/4 teaspoon dried tarragon leaves

1. Whisk all ingredients in small bowl; refrigerate until serving time.

Makes 1/3 cup.

Tips:

• 1 (20-ounce) can crushed pineapple in juice, drained can be substituted for the mango.
• If desired, garnish salad with avocado and mint sprigs.

Recipe provided courtesy of The Bean Education & Awareness Network.