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