Layered Caribbean Salad Recipe
Ingredients
| 1/4 cup low-salt chicken broth | ||
| 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 (5gm), minced | |
| 1 1/2 cups peeled, cubed mango or papaya | ||
| 1/2 cup frozen whole-kernel corn, thawed | ||
| Red onion | 1/2 Cup (16 tbs), diced | |
| Black beans | 1 Can (10oz), drained, rinsed | |
| Romaine lettuce | 4 Cup (16 tbs), thinly sliced | |
| Red bell pepper | 1 Cup (16 tbs) | |
| Cilantro | 2 Tablespoon, chopped | |
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.
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.
Chef
