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
- 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, 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.
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