Ruby Grapefruit and Black Bean Salad

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* Exported from MasterCook *

 

Ruby Grapefruit and Black Bean Salad

 

Recipe By :Jim Coleman, Executive Chef of Philadelphia's Rittenhouse Hotel

Serving Size : 4 Preparation Time :0:00

Categories : Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

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2 cups dried black beans -- rinsed and soaked overnight

4 Ruby Red grapefruits -- peeled and sectioned

2 tablespoons fresh lemon juice

3 tablespoons fresh lime juice

4 tablespoons chopped fresh cilantro

2 large tomatoes -- diced

1 red onion -- finely diced

1/4 teaspoon salt

1 tablespoon olive oil

1 fresh jalapeno pepper -- seeded and minced

1/2 teaspoon sugar

12 sprigs cilantro -- for garnish

 

Drain and rinse the beans and place in a large saucepan. Add enough cold water

to cover the beans by about 1 inch. Bring the beans to a boil over high heat.

Reduce the heat to a simmer and cook for 30 to 45 minutes, until tender. Add

more water if necessary to keep the beans covered. Drain the beans and let cool.

 

Coarsely chop one of the grapefruit sections and place in a large mixing bowl.

Add the cooked beans and all of the remaining ingredients except the remaining

grapefruit sections and cilantro sprigs. Refrigerate for 2 hours.

 

To serve, place 1 cup of the bean salad in the center of each serving plate. Fan

out 9 grapefruit segments around the salad on each plate, positioned at 12

o’clock, 4 o’clock, and 8 o’clock. Garnish each plate with 3 cilantro sprigs,

placed between the groups of grapefruit segments.

 

Source:

" Healthy Haute Cuisine "

S(Illustration):

" http://www.alternativemedicine.com/digest/issue30/30057R00.shtml "

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Per Serving (excluding unknown items): 494 Calories; 6g Fat (9.6% calories from

fat); 25g Protein; 93g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 157mg

Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : Chef Coleman has devised many recipes using fresh, natural ingredients,

with very little fat, sodium, or cholesterol. This recipe is a great source of

cholesterol-lowering soluble fiber. It also provides a good amount of natural

antioxidants found in tomatoes and fruit.

 

Did you know that the grapefruit is an accidental hybrid of the pomelo and

orange (or a mutation of the pomelo), first grown in the West Indies less than

200 years ago. Ruby Grapefruit are a specialty of the Harlingen Valley of

southern Texas, and the particular variety grown there is called Texas Ruby Red.

You can use regular white grapefruit and the salad will still taste just fine

(although you may need to add a little more sugar because the rubies are more

sweet), but it will lose some of its striking appearance. The shiny black beans,

the vibrant green of the cilantro and jalapeno, and the red of the onion,

tomatoes, and grapefruit make this one of the more colorful salads you’ll eat.

This salad is typical of south Texas, where pairing fruit with beans is popular.

 

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