Chilled Cantaloupe, Cranberry and Bean Salad

Dave DeWitt Leave a Comment

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Chilled Cantaloupe, Cranberry and Bean Salad
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So your thinking, "Hmmmm, what an interesting combination of stuff." Actually, this is a gorgeous salad that is both sweet and tart all at the same time. Note that this is also a time saver as we happily suggest you use one of the best inventions of the 90's--prewashed and chopped salad in a bag!

Ingredients


  • 1 medium cantaloupe, cut in half, seeds removed

  • 1 cup canned black beans, drained and rinsed

  • 1 cup canned pinto beans, drained and rinsed

  • 1/2 cup diced red bell pepper

  • 1 jalapeño chile, stemmed, seeded and diced

  • 1/4 cup sliced green onions

  • 2 tablespoons lime juice

  • 2 tablespoons lemon juice

  • 2 tablespoons honey

  • 1 tablespoon safflower oil

  • 1/4 teaspoon allspice

  • 1/8 teaspoon salt

  • 1 bag mixed baby lettuces

  • 1 can cranberry sauce



Instructions


Cut each half of the cantaloupe into 4 lengthwise slices. Cut the peel off of each slice. Dice 1/2 of the cantaloupe and place the pieces in a medium bowl. Cut the remaining slices in half again lengthwise, then cover them with plastic wrap and chill.

In a bowl, add the beans, bell pepper, jalapeño, and green onions to the diced cantaloupe. In a separate small bowl, whisk together the lime juice, lemon juice, honey, safflower oil, allspice and salt.

Distribute the baby lettuce equally among 4 salad plates. Place a dollop of cranberry sauce in the middle of the lettuce on each plate. Place one slice of cantaloupe on each plate. Add a scoop of the bean mixture to each salad and sprinkle with the dressing.

Servings
4
Servings
4
Chilled Cantaloupe, Cranberry and Bean Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
So your thinking, "Hmmmm, what an interesting combination of stuff." Actually, this is a gorgeous salad that is both sweet and tart all at the same time. Note that this is also a time saver as we happily suggest you use one of the best inventions of the 90's--prewashed and chopped salad in a bag!

Ingredients


  • 1 medium cantaloupe, cut in half, seeds removed

  • 1 cup canned black beans, drained and rinsed

  • 1 cup canned pinto beans, drained and rinsed

  • 1/2 cup diced red bell pepper

  • 1 jalapeño chile, stemmed, seeded and diced

  • 1/4 cup sliced green onions

  • 2 tablespoons lime juice

  • 2 tablespoons lemon juice

  • 2 tablespoons honey

  • 1 tablespoon safflower oil

  • 1/4 teaspoon allspice

  • 1/8 teaspoon salt

  • 1 bag mixed baby lettuces

  • 1 can cranberry sauce



Instructions


Cut each half of the cantaloupe into 4 lengthwise slices. Cut the peel off of each slice. Dice 1/2 of the cantaloupe and place the pieces in a medium bowl. Cut the remaining slices in half again lengthwise, then cover them with plastic wrap and chill.

In a bowl, add the beans, bell pepper, jalapeño, and green onions to the diced cantaloupe. In a separate small bowl, whisk together the lime juice, lemon juice, honey, safflower oil, allspice and salt.

Distribute the baby lettuce equally among 4 salad plates. Place a dollop of cranberry sauce in the middle of the lettuce on each plate. Place one slice of cantaloupe on each plate. Add a scoop of the bean mixture to each salad and sprinkle with the dressing.

Servings
4
Servings
4
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