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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