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Grilled Tuna and Bean Salad

4 small tuna steaks (3 to 4 ounces each)
Salt and pepper, to taste
1 can (15 1/2 ounces) Garbanzo or Black beans or 1 1/2 cups cooked dry-packaged Garbanzo or Black beans, rinsed, drained
1 cup sliced mushrooms
1 cup halved cherry tomatoes
1/2 cup chopped yellow bell pepper
1/4 cup chopped red onion Citrus Vinaigrette (recipe follows)
6 cups mixed salad greens

1. Broil tuna steaks 6 inches from heat source until fish is tender and flakes with a fork, about 5 minutes on each side. Sprinkle lightly with salt and pepper.
2. While tuna is cooking, combine Garbanzo beans, mushrooms, tomato, bell pepper and onion in salad bowl; drizzle with Citrus Vinaigrette and toss. Add salad greens and toss. Season to taste with salt and pepper.
3. Spoon salad onto serving plates and top each with a tuna steak.

Makes 4 servings.

Citrus Vinaigrette

1/3 cup orange juice
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon Dijon-style mustard

1. Mix all ingredients.

Makes about 2/3 cup.

TIP: If desired, salad can be made with canned tuna. Drain 1 can (12 ounces) white tuna and break into large chunks. Toss with salad mixture.

Nutrient Information Per serving: Calories 208; Fat 2g; % Calories from Fat 7; Carbohydrate 40g; Folate 114mcg; Sodium 955mg; Protein 10g; Dietary Fiber 10g; Cholesterol 0mg

Recipe provided courtesy of The Bean Education & Awareness Network.