Saturday, Aug 27, 2016
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Grapefruit Salad with Black Bean Salsa

Lettuce leaves

3 large grapefruit

1 medium cucumber, thinly sliced

For the Salsa:

1/3 cup freshly squeezed grapefruit juice (from 1/2 grapefruit above)

3 tablespoons honey

2 tablespoons freshly squeezed lime juice

1 clove garlic, finely chopped

1/4 teaspoon ground cumin

1/4 teaspoon salt

1 15-ounce can black beans, drained

1 ripe papaya, peeled, seeded, and cut into 1/4-inch cubes

1/4 cup chopped red onion

2 tablespoons chopped fresh cilantro

Prepare salsa: Cut 1 grapefruit in half and juice half. Reserve other half for salad. Combine grapefruit juice, honey, lime juice, garlic, cumin, and salt; mix well. Stir in black beans, papaya, onion, and cilantro; toss to coat. Cover and refrigerate. Then serve.

Line 4 salad plates with lettuce. Peel remaining half grapefruit and 2 whole grapefruit; slice into 1/4-inch rounds. Arrange grapefruit and cucumber slices on plates, dividing evenly. Mound 1/4 of salsa on each plate.

Yield: 4 servings

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