Grapefruit Diet Blog & not only!

2    cup    dried black beans rinsed and soaked overnight
4    x    Ruby Red grapefruits peeled and sectioned
2    tbl    fresh lemon juice
3    tbl    fresh lime juice
4    tbl    chopped fresh cilantro
2    lrg    tomatoes diced
1    x    red onion finely diced
1/4    tsp    salt
1    tbl    olive oil
1    x    fresh jalapeno pepper seeded and minced
1/2    tsp    sugar
12    sprg    cilantro for garnish

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 o’clock, 4 o’clock, and 8 o’clock. 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.