Grapefruit and Black Bean Salad


  • Lettuce leaves
  • 2 Florida Grapefruit, peeled, thinly sliced and seeded
  • 1 (~425 g) can black beans, rinsed and drained
  • 1 medium cucumber, halved lengthwise and sliced
  • 140 g cubed canned papaya, drained
  • 50 g reduced-fat Monterey Jack cheese, cut into 1/2-centimetre cubes
  • 125 ml Florida grapefruit juice
  • 3 tablespoons snipped fresh coriander
  • 2 teaspoons honey
  • 1/4 teaspoon ground cumin


Grapefruit and Black Bean Salad

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, combine grapefruit juice, coriander, honey and cumin in a screw-top jar.Cover and shake well.Drizzle some of the dressing over the salads.