Montego Bay Shrimp and Bean Salad



3/4 cup Water
1/2 cup Light coconut milk
1/2 cup uncooked rice
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 Cubed fresh or jarred mango
1/2 cup Cubed cucumber
1/4 cup Chopped red bell pepper
2 tbsp Thinly sliced green onions and tops
1/2 cup Finely chopped cilantro
Coconut Dressing

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 and remaining ingredients, except Coconut Dressing, in salad bowl. Add coconut dressing to taste.

Coconut Dressing:
1/4 cup Light coconut milk
2 tbsp Fat-free honey-Dijon dressing
1 1/2 tsp Lime juice
2-3 tsp Sugar

1. Mix all ingredients


4 servings

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