Chilled Cantaloupe, Cranberry and Bean Salad

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.