| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Beans/legum, Cabbage, Shrimp, Vegetables | 8 | Servings | |
INGREDIENTS
| 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 sliced |
| 1 | tb | Cumin |
| 1 | tb | Chili powder |
| 1 | tb | Cracked coriander |
| 1/4 | c | Olive oil |
| 1/2 | c | Lime juice; (about 4 limes) |
INSTRUCTIONS
DRESSING 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 <[email protected]> on Jan 07, 1998
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