MONTEGO BAY SHRIMP AND BEAN SALAD

MONTEGO BAY SHRIMP AND BEAN SALAD

Ingredients for 4 Servings

3/4 cup Water
1/2 cup Light coconut milk
1/2 cup Uncooked peeled, deveined shrimp
15 oz Can Blackeyes or Pink beans OR
1 1/2 cups Cooked dry-packaged Blackeyes or Pink beans, rinsed, drained 1 cup Cube fresh or jarred mango
1/2 cup Cube cucumber 1/4 cup Chopped red bell pepper
2 tbsp Thinly sliced green onions and tops
1/2 cup Finely chopped cilantro Coconut Dressing (recipe follows)
1/4 cup Light coconut milkl
2 tbsp Fat-free honey-Dijon dressing
1 1/2 tsp Lime juice
3 tsp Sugar

Procedure:

1. Heat water and coconut milk to boiling in medium saucepan; stir in rice.
2. Reduce heat and simmer, covered, until rice is tender and liquid absorbed, about 20 minutes.
3. Cool.
4. Combine rice and remaining ingredients, except Coconut Dressing, in salad bowl.
5. Pour Coconut Dressing over toss. 6. Coconut Dressing
7. Mix all ingredients
8. NOTE:  Although BEAN recipes usually call  for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
9. Nutrient Information Per Serving
10. Calories 276, Fat 3g, % Calories from Fat 9, Calcium 72mg, Carbohydrate 48g, Folate 119mcg, Sodium 522mg Protein 17g,
    Dietary Fiber 5g, Cholesterol 87mg
    11. Courtesy of the American Dry Bean Board



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