Chilies, Cantaloupe, Cranberry and Bean Salad

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--pre-washed and chopped salad in a
bag!

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

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.

Yield: 4 servings


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Old Magic 1



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