1 (12- oz.) can Chunk Light Tuna in Water
1 (15 oz.) can black beans,drained and rinsed
1 (8 3/4 oz.) can organic, non gmo, whole corn kernels, no salt added
1/2 cup cucumber peeled, seeded, medium dice
1 red bell pepper, dice
2 medium tomatoes, cut into wedges
10 oz. fresh spring lettuce mix, washed and spun dry
1 cup mango vinaigrette, your favorite bottled brand or prepare your own
1 ripe mango, peeled and sliced into wedges
Gently flake the Tuna into bite size pieces: set aside.
In bowl, combine black beans, corn, cucumber and bell peppers.
Gently fold in 1/2 cup of mango vinaigrette.
Season to taste with fresh ground black pepper.
Evenly divide salad greens evenly among four plates.
In center of the plate, top salad greens with corn mixture: top with tomato slices, tuna and mango slices.
Drizzle remaining mango vinaigrette evenly over each salad and serve.
Makes 4 servings.