1 tbsp. olive or vegetable oil	½ lb. fresh tuna steak, cut into 1" cubes	¼ tsp. lemon pepper seasoning
2 tbsp. lime juice	2 cups purchased European or other mixed salad greens	½ cup Green Giant or Progresso Black beans, drained, rinsed
2 Italian plum tomatoes, sliced	½ avocado, peeled, pitted, sliced	1 tbsp. chopped fresh cilantro

1. Heat oil in medium skillet or wok over medium high heat until hot. Add tuna cubes; cook and stir 2 to 4 minutes or until tuna is opaque and flakes easily with a fork. Stir in lemon pepper seasoning and lime juice. Remove from heat.
2. Line 2 salad bowls or plates with salad greens. Top with beans. Spoon tuna mixture onto beans. Garnish with tomatoes, avocado and cilantro.

Kitchen tip:
Keep the remaining avocado to use in other salads, sandwiches or quacamole. To prevent it from darkening, do not peel the remaining avocado. Brush its cut side with lime or lemon juice, wrap it tightly in plastic wrap and store it in the refigerator.

Storage tip:
Cover and refrigerate leftover black beans for up to three days in a non-metal container. Or, freeze them for up to three months in a plastic bag. Add these leftover beans to other salads or soups.

Serving suggestion:
Poppy seed muffins and fresh berries complete this salad.

Serving size: ½ recipe
Calories: 360
Calories from fat: 180
Dietary exchanges: ½ starch, 1 vegetable, 4 very lean meat, 3½ fat OR ½ carbohydrate, 1 vegetable, 4 very lean meat, 3½ fat