Grapefruit and Black Bean Salad
Take a breather with this refreshing, healthy version of a taco-style salad with a fruity twist. My girlfriends love when I make this for a special lunch, and it’s always a hit!!!
2 grapefruits, peeled, thinly sliced and seeded
1 15-ounce can black beans, rinsed and drained
1 medium cucumber, halved lengthwise and sliced
1 cup cubed papaya
2 ounces Monterey jack cheese, cut into 1/4-inch cubes
1/2 cup grapefruit juice
2 tablespoons fresh cilantro, snipped
3 tablespoons honey
1/4 teaspoon ground cumin
Arrange lettuce leaves on four salad plates. Place grapefruit slices on plates. Arrange beans, cucumber and papaya in mounds on lettuce. Sprinkle with cheese. For dressing, combine juice, cilantro, honey and cumin in a blender. Whir for about 1 minute. Drizzle dressing over salads.
Makes 4 servings