| 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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