Grapefruit & Black Bean Salad |
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| Ingredients: | ||||||||||||||||||||||||||
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Lettuce leaves 2 grapefruit, peeled, thinly sliced, and seeded 1 (15 oz.) can black beans, rinsed and drained 1 medium cucumber, halved lengthwise and sliced 1 cup cubed canned papaya, drained 2 oz. Monterrey Jack cheese, cut into 1/4" cubes Dressing: 1/3 cup frozen grapefruit juice concentrate, thawed 1/4 cup water 2 tablespoons snipped fresh cilantro 2 teaspoons honey 1/4 teaspoon ground cumin |
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| Preparation: | ||||||||||||||||||||||||||
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Line 4 salad plates with lettuce. Arrange grapefruit slices on plates. Arrange beans, cucumber, and papaya in mounds on lettuce. Sprinkle with cheese. For dressing, combine grapefruit juice concentrate, water, cilantro, honey, and cumin in a screw-topped jar. Cover and shake well. Drizzle some dressing over salads. Pass remaining dressing. |
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