Montego Bay Shrimp and Bean Salad
A delicious, low-fat tropical shrimp and bean salad tossed with a coconut Dijon mustard dressing.
1/4 cup light coconut milk
2 tablespoons fat-free honey-Dijon dressing
1 1/2 teaspoons lime juice
2 to 3 teaspoons granulated sugar
3/4 cup water
1/2 cup light coconut milk
1/2 cup uncooked rice
8 to 12 ounces cooked peeled, deveined shrimp
1 (15-ounce) can blackeyes or pink beans, rinsed, drained
1 cup cubed fresh or jarred mango
1/2 cup cubed cucumber
1/4 cup chopped red bell pepper
2 tablespoons thinly sliced green onions and tops
1/4 to 1/2 cup finely chopped cilantro
- For Coconut Dressing: Mix all ingredients. Makes about 1/3 cup.
- For Salad: 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.
- Combine rice and remaining ingredients, except Coconut Dressing, in salad bowl. Pour Coconut Dressing over and toss.
Makes 4 servings (about 1 cup each).
Nutritional Information Per Serving (1/4 of recipe): Calories 302; Fat 7g; % Calories from Fat 19; Potassium 804mg; Carbohydrate 52g; Folate 158mcg; Sodium 952mg; Calcium 93mg; Protein 12g; Dietary Fiber 13g; Cholesterol 0mg.
Recipe provided courtesy of The Bean Education & Awareness Network.