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Montego Bay Shrimp and Bean Salad

By: Bean Education & Awareness Network

"This salad is a palate-pleasing combination of shrimp, rice, black-eyed peas, mango and vegetables in a coconut dressing."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/4 cup light coconut milk
2 tablespoons fat-free honey-Dijon salad dressing
1 1/2 teaspoons lime juice
2 1/2 teaspoons sugar
3/4 cup water
1/2 cup light coconut milk
1/2 cup uncooked white rice
10 ounces cooked, peeled and deveined shrimp
1 (15 ounce) can black-eyed peas, rinsed and drained
1 cup peeled and cubed mango
1/2 cup cubed cucumber
1/4 cup chopped red bell pepper
2 tablespoons thinly sliced green onion
1/3 cup finely chopped cilantro

Directions

In a small bowl, whisk together the 1/4 cup coconut milk, honey-Dijon dressing, lime juice and sugar until well blended. Cover and refrigerate until just before serving.
In a medium saucepan, heat water and 1/2 cup of coconut milk to boiling. Stir in rice. Reduce heat and simmer, covered, until rice is tender and liquid absorbed, about 20 minutes. Remove from heat and cool.
In a large salad bowl, stir together the cooled rice, shrimp, black-eyed peas, mango, cucumber, red pepper, onion and cilantro. Pour coconut dressing over all and toss.