Grapefruit Salad With Black Bean Salsa

Grapefruit Salad With Black Bean Salsa
Lettuce leaves
3 large grapefruit
1 medium cucumber, thinly sliced
Salsa
1/3 cup freshly squeezed grapefruit juice
3 tablespoons honey
2 tablespoons freshly squeezed lime juice
1 clove garlic, finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) 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
Line 4 salad plates with lettuce. Cut 1 grapefruit in half; reserve for juicing. Peel remaining half 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.
To prepare salsa: In medium bowl, combine grapefruit juice, honey, lime juice, garlic, cumin and salt; mix well. Stir in black beans, papaya, onion and cilantro; toss to coat. Cover; refrigerate until ready to serve.
Serves four.
Nutrition values per serving: 228 calories, 1 fat, 50 g carbohydrates, 10 g fiber, 9 g protein, 0 mg cholesterol, 536 mg sodium.
National Honey Board