2 Florida Grapefruit, peeled, thinly sliced and seeded
1 15 ounce can black beans, rinsed and drained
1 medium cucumber, halved lengthwise and sliced
1 cup cubed canned papaya, drained
2 ounces reduced-fat Monterey Jack cheese, cut into ¼-inch cubes
1/2 cup 100% Florida Grapefruit Juice
3 tablespoons snipped fresh cilantro
2 teaspoons honey
1/4 teaspoon ground cumin
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, in a screw-top jar combine grapefruit juice, cilantro, honey and cumin. Cover and shake well. Drizzle some of the dressing over the salads. Makes 4 servings.