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Recipe Source: cdkitchen.com
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Layered Caribbean Salad
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Serves/Makes: 2
Ready in: < 30 minutes
- 1/4 cup chicken broth
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 drops hot pepper sauce
- 2 cloves garlic, minced
- 1 1/2 cup cubed peeled mango or papaya
- 1/2 cup frozen whole-kernel corn, thawed
- 1/2 cup diced red onion
- 1 can (15 ounce size) black beans, rinsed and drained
- 4 cups thinly sliced romaine lettuce
- 1 cup red bell pepper strips
- 2 tablespoons chopped fresh cilantro
Combine first 9 ingredients in a medium bowl and stir well with a whisk. Reserve 2 tablespoons dressing. Set aside. Add mango, corn, onion, and beans to bowl, tossing gently to coat. Place 2 cups lettuce on each serving plate. Top each with 1/2 cup bell pepper strips and 2 cups mango mixture. Drizzle 1 tablespoon reserved dressing over each salad and sprinkle each with 1 tablespoon cilantro.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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