Bring the feel of white sand beaches a little closer with this tropical Jamaican-style salad!
Author: American Dry Bean Board
Serves: 4 person(s)
Preparation Time: 10 mins
1/2 cup light coconut milk
1/2 cup uncooked rice
285.71 g 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)
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.
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