| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Beans/legum, Cabbage, Shrimp, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 1/3 | c | Dried black beans |
| 3 | t | 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 | Head Napa cabbage, thinly | |
| sliced | ||
| 1 | T | Cumin |
| 1 | T | Chili powder |
| 1 | T | Cracked coriander |
| 1/4 | c | Olive oil |
| 1/2 | c | Lime juice, about 4 limes |
INSTRUCTIONS
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 <bobbi744@sojourn.com> on Jan 07, 1998
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