Salads and Vegetables: Salads: Montego Bay Shrimp and Bean Salad

Bring the feel of white sand beaches a little closer with this tropical Jamaican-style salad!

Author: American Dry Bean Board
Date: July 28, 2006

Serves: 4 person(s)
Yield: 4 x 1 cup servings

Preparation Time: 10 mins
Cooking Time: 20 mins
Extra Time: 15 mins (for cooling)

Ingredients:

3/4 cup water
1/2 cup light coconut milk
1/2 cup uncooked rice
10 oz cooked, peeled and deveined shrimp (8 - 12 oz)
1 can (15 oz) blackeyed or pink beans, or 1½ cups cooked dry-packaged blackeyed or pink beans, rinsed and drained
1 cup cubed fresh or bottled mango
1/2 cup cubed cucumber
1/4 cup chopped red bell pepper
2 Tbsp thinly sliced green onions and tops
1/4 cup finely chopped cilantro (1/4 - 1/2 cup)
1/4 cup light coconut milk (for dressing)
2 Tbsp fat-free honey-Dijon dressing (for dressing)
1 1/2 tsp lime juice (for dressing)
2 tsp sugar (2 - 3 tsp) (for dressing)

Directions:

SALAD: Heat water and 1/2 cup coconut milk to boiling in medium saucepan; stir in rice. Reduce heat and simmer, covered, until rice is tender and liquid absorbed, about 20 minutes. Cool.

In salad bowl, combine rice-mixture, shrimp, beans, mango, cucumber, bell pepper, onions, and cilantro. Pour Coconut Dressing over and toss.

COCONUT DRESSING: In separate container or bowl, mix together 1/4 cup coconut milk, Dijon dressing, lime juice and sugar. Makes about 1/3 cup.

Variations:

Can substitute other bean varieties for blackeyed or pink beans.