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Layered Caribbean Salad

Healthycooking's picture
Ingredients
  Low salt chicken broth 1⁄4 Cup (4 tbs)
  Fresh lime juice 2 Tablespoon
  Olive oil 1 Tablespoon
  Water 1 Tablespoon
  Ground cumin 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 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
Directions

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.

Recipe Summary

Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Corn

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