Grilled Shrimp, Black Beans and Papaya Salad

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Title: Grilled Shrimp, Black Beans and Papaya Salad
Yield: 8 Servings
Categories: Beans, Cabbage, Shrimp, Vegetables


1 1/3 c Dried black beans
3 ts Garlic powder or 3 cloves
2 Papayas; peeled & diced or
-mangos or, pineapple
1 Red bell pepper; chopped
1 Red onion; chopped
1 lb Shrimp; grilled until pink
1 sm Head Napa cabbage; thinly

1 tb Cumin
1 tb Chili powder
1 tb Cracked coriander
1/4 c Olive oil
1/2 c Lime juice; (about 4 limes)

Soak beans overnight. Drain, rinse and cook with salt and 2 teaspoons
garlic. Simmer, uncovered for about 1 1/2 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
on Jan 07, 1998