Mango & Black Bean Salad with Tuna

A salad that satisfies with plenty of protein and fiber

Authored by: Bean Education Awareness Network

  • Print Recipe
  • Cooking Time: Under 30 minutes
  • Serves: 4
  • Suitable Diet: Wheat Free


  • 1 pound tuna steaks or
  • 2, 9 oz cans chunk light tuna in water, drained
  • 1 can black beans or
  • 1 1/2 cups cooked drypackaged 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
  • Island Lime Dressing or prepared Vinaigrette
  • Lettuce leaves
  • 1/4 cup crumbled reducedfat Feta Cheese
  • Island Lime Dressing
  • 2 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


Grill tuna over mediumhot coals, or broil 6 inches from heat source until fish is tender and flakes with a fork, 45 minutes on each side. Cool several minutes and cut into 1 pieces. Or, rinse and drain canned tuna and cut into 1 pieces.Combine tuna, beans, mango, tomatoes, cucumber, and green onions in bowl drizzle with Island Lime dressing and toss. Spoon salad onto lettucelined plates sprinkle with Feta Cheese.Island Lime DressingWhisk all ingredients in small bowl refrigerate until serving time.