Montego Bay Shrimp and Bean Salad recipe

4 servings

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

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.

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.

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.