Katie's Caribbean Salad with Tropical Dressing

1 can (about 15 ounces) black beans, rinsed and drained

½

cup orange juice concentrate, thawed

½

teaspoon ground allspice

6 ounces farfalle pasta

1 teaspoon olive oil

4 cups romaine, washed and torn

1½

cups pineapple chunks

1 mango, peeled, cored and sliced

1 cup shredded red cabbage

⅓

cup onion, chopped

⅓

cup red bell pepper, chopped

8 ounces pina colada yogurt

½

cup orange juice

1 teaspoon grated ginger

2 oranges

Combine beans, orange juice concentrate and allspice; cover and refrigerate 1 hour. Drain.

Cook pasta in salted water 9-11 minutes or until desired tenderness. Rinse, drain and toss with olive oil.

In large bowl combine beans, pasta, romaine, pineapple, mango, cabbage, onion and bell pepper.

For the dressing: Whisk together yogurt, 1/2 cup orange juice and ginger. Grate oranges to yield 1 tablespoon zest; add to dressing. Chill until ready to use.

Peel and segment oranges. Arrange segments on salad and pour dressing over all.

Serves six as an entree; 12 as a side.