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If you're making this salad ahead, brush a little grapefruit juice on the avocado slices to prevent darkening.

Grapefruit and Black Bean Salad

Lettuce leaves

2 Florida Grapefruit, peeled, thinly sliced and seeded

1 (15-ounce) can black beans, rinsed and drained

1 medium cucumber, halved lengthwise and sliced

1 cup cubed canned papaya, drained

2 ounces reduced-fat Monterey Jack cheese, cut into 1/4-inch cubes

1/2 cup 100% Florida Grapefruit Juice

3 tablespoons snipped fresh cilantro

2 teaspoons honey

1/4 teaspoon ground cumin

1. Line 4 salad plates with lettuce. Arrange grapefruit slices on plates. Arrange beans, cucumber, and papaya in mounds on lettuce. Sprinkle with cheese.
2. For dressing, in a screw-top jar combine grapefruit juice, cilantro, honey and cumin. Cover and shake well. Drizzle some of the dressing over the salads.

Makes 4 servings.

Recipe and photograph provided courtesy of The Florida Department of Citrus.