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Layered Caribbean Salad




Source of Recipe


Internet


List of Ingredients




DRESSING:
1/4 cup low-salt chicken broth
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon water
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
3 drops hot pepper sauce
2 garlic cloves, minced

BEAN MIXTURE:
1 1/2 cups cubed peeled mango or papaya
1/2 cup frozen whole-kernel corn, thawed
1/2 cup diced red onion
1 (15-ounce) can black beans, rinsed and drained

TO ASSEMBLE:
4 cups thinly sliced romaine lettuce
1 cup red bell pepper strips, divided
2 tablespoons chopped fresh cilantro

Recipe



Combine first 9 ingredients in a medium bowl; stir well with a whisk. Reserve 2 tablespoons dressing; set aside.

Add mango, corn, onion, and beans to bowl; toss gently to coat.

Place 2 cups lettuce on each of 2 plates; top each with 1/2 cup bell pepper strips and 2 cups mango mixture. Drizzle 1 tablespoon reserved dressing over each salad; sprinkle each with 1 tablespoon cilantro.

Servings: 2