Grilled shrimp, black beans and papaya salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Dried black beans |
| 3 | teaspoons | Garlic powder or 3 cloves |
| 2 | Papayas; peeled & diced or mangos or, pineapple | |
| 1 | Red bell pepper; chopped | |
| 1 | Red onion; chopped | |
| 1 | pounds | Shrimp; grilled until pink |
| 1 | small | Head Napa cabbage; thinly sliced |
| 1 | tablespoon | Cumin |
| 1 | tablespoon | Chili powder |
| 1 | tablespoon | Cracked coriander |
| ¼ | cup | Olive oil |
| ½ | cup | Lime juice; (about 4 limes) |
Directions
DRESSING
Soak beans overnight. Drain, rinse and cook with salt and 2 teaspoons garlic. Simmer, uncovered for about 1½ hours until tender, but not mushy. Drain and rinse beans under cold water for 1 minute to stop cooking process. Drain. Combine all dressing ingredients. Add to beans, vegetables, dressing and grilled shrimp. Serve on cabbage at room temperature.
Recipe by: Sharon Bedford's Recipe Posted to MC-Recipe Digest V1 #989 by Roberta Banghart <bobbi744@...> on Jan 07, 1998
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