Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Chilied Cantaloupe, Cranberry and Bean S




Source of Recipe


?


List of Ingredients








1 medium cantaloupe, cut in half, seeds removed

1 cup canned black beans, drained and rinsed

1 cup canned pinto beans, drained and rinsed

1/2 cup diced red bell pepper

1 jalapeño chile, stemmed, seeded and diced

1/4 cup sliced green onions

2 tablespoons lime juice

2 tablespoons lemon juice

2 tablespoons honey

1 tablespoon safflower oil

1/4 teaspoon allspice

1/8 teaspoon salt

1 bag mixed baby lettuces

1 can cranberry sauce

Cut each half of the cantaloupe into 4 lengthwise slices. Cut the peel off of each slice. Dice 1/2 of the cantaloupe and place the pieces in a medium bowl. Cut the remaining slices in half again lengthwise, then cover them with plastic wrap and chill.

In a bowl, add the beans, bell pepper, jalapeño, and green onions to the diced cantaloupe. In a separate small bowl, whisk together the lime juice, lemon juice, honey, safflower oil, allspice and salt.

Distribute the baby lettuce equally among 4 salad plates. Place a dollop of cranberry sauce in the middle of the lettuce on each plate. Place one slice of cantaloupe on each plate. Add a scoop of the bean mixture to each salad and sprinkle with the dressing.

Yield: 4 servings

Heat Scale: Medium


Recipe