Montego Bay Shrimp and Bean Salad Recipe

Montego Bay Shrimp and Bean Salad Recipe

  • 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
  1. 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.
  2. 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.
  3. 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.
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