Layered Caribbean Salad
|Low salt chicken broth||1⁄4 Cup (4 tbs)|
|Fresh lime juice||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Hot pepper sauce||3 Drop|
|Garlic||2 Clove (10 gm), minced|
|Peeled mango chunks/Cubed peeled papaya||1 1⁄2 Cup (24 tbs)|
|Frozen whole-kernel corn||1⁄2 Cup (8 tbs), thawed|
|Diced red onion||1⁄2 Cup (8 tbs)|
|Canned black beans||15 Ounce, rinsed and drained (1 Can)|
|Thinly sliced romaine lettuce||4 Cup (64 tbs)|
|Red bell pepper strips||1 Cup (16 tbs)|
|Chopped fresh cilantro||2 Tablespoon|
Combine first 9 ingredients in a medium bowl, and stir well with a whisk.
Reserve 2 tablespoons dressing, and 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 serving 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.