Instructions: Drain and rinse the beans and place in a large saucepan. Add enough cold water to cover the beans by about 1 inch. Bring the beans to a boil over high heat. Reduce the heat to a simmer and cook for 30 to 45 minutes, until tender. Add more water if necessary to keep the beans covered. Drain the beans and let cool.

Coarsely chop one of the grapefruit sections and place in a large mixing bowl. Add the cooked beans and all of the remaining ingredients except the remaining grapefruit sections and cilantro sprigs. Refrigerate for 2 hours.

To serve, place 1 cup of the bean salad in the center of each serving plate. Fan out 9 grapefruit segments around the salad on each plate, positioned at 12 oclock, 4 oclock, and 8 oclock. Garnish each plate with 3 cilantro sprigs, placed between the groups of grapefruit segments.

NOTES : Chef Coleman has devised many recipes using fresh, natural ingredients, with very little fat, sodium, or cholesterol.

This recipe is a great source of cholesterol-lowering soluble fiber. It also provides a good amount of natural antioxidants found in tomatoes and fruit.

Did you know that the grapefruit is an accidental hybrid of the pomelo and orange (or a mutation of the pomelo), first grown in the West Indies less than 200 years ago. Ruby Grapefruit are a specialty of the Harlingen Valley of southern Texas, and the particular variety grown there is called Texas Ruby Red. You can use regular white grapefruit and the salad will still taste just fine (although you may need to add a little more sugar because the rubies are more sweet), but it will lose some of its striking appearance. The shiny black beans, the vibrant green of the cilantro and jalapeno, and the red of the onion, tomatoes, and grapefruit make this one of the more colorful salads youll eat. This salad is typical of

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