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Montego Bay Shrimp And Bean Salad

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    Source: www.allpastarecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3/4 cup water

    2. 1/2 cup light coconut milk

    3. 1/2 cup uncooked long grain rice

    4. 10 oz. deveined cooked and peeled shrimp

    5. 1 lb. canned black-eyed peas, or canned pink beans, rinsed and drained

    6. 1 cup mango, fresh or jarred

    7. 1/2 cup cucumber, cubed

    8. 1/4 cup red bell pepper

    9. 2 Tbsps. green onions, thinly sliced

    10. 1/3 cup cilantro, finely chopped

    11. 1/4 cup light coconut milk

    12. 2 Tbsps. fat-free honey dijon dressing

    13. 1-1/2 tsps. lime juice

    14. 2-1/2 tsps. sugar

    Instructions Jump to Ingredients ↑

    1. Heat water and 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.

    2. Combine rice with next 7 ingredients in a salad bowl. In a separate container, mix remaining coconut milk, dijon dressing, lime juice, and sugar. Pour over the ingredients in the salad bowl and toss.

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