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Mango and Black Bean Salad with Grilled Tuna

Mango and Black Bean Salad with Grilled TunaA colorful entrée salad featuring chunks of grilled tuna steaks, black beans, sweet mango, tomato, cucumber and green onion dressed in a lime dressing with a hint of mint, served atop a bed of lettuce and garnished with feta crumbles. For an easier, time-saving version of this salad, you can use canned tuna in place of the fresh tuna steaks.

Recipe Ingredients:

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 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

Cooking Directions:

  1. For Island Lime Dressing: Whisk all ingredients in small bowl; refrigerate until serving time. Makes 1/3 cup.
  2. For 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.
  3. 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).


  • 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 and photograph provided courtesy of The Bean Education & Awareness Network.