Good Eats!

Cuban Black Bean & Rice Salad

This is a recipe I found in the back of a very old booklet that I picked up at the checkout line in the grocery store.   I usually steam brown rice and sometimes use frozen cooked shrimp.   Most of the time I don’t chill for a whole 2 hours and it’s still really good.  For picnics and cook outs, instead of making a salad with the spinach, you can stuff in red or green peppers.

INGREDIENTS

  • 2 1/2 cups water
  • 2 cups converted rice
  • 3 tablespoons oil, divided
  • 2 teaspoons salt, divided
  • 1 lb medium shrimp, peeled & deveined
  • 2 cloves garlic
  • 1/2 cup mayonnaise
  • 1/2 cup picante sauce or salsa
  • 1/2 cilantro, chopped
  • 1/2 teaspoon black pepper
  • 1 black beans, rinsed & drained
  • 1 can diced green chilies
  • spinach leaves
  • 1 orange cut into wedges, optional

PREPARATION

Bring water to boil and add rice, 1 tbsp oil & 1 tsp salt.  Cover tightly and simmer 20 minutes.  Remove from heat.  Let stand, covered, until all water is absorbed, about 5 minutes.  Chill at least 2hrs.

Cook shrimp & garlic in remaining oil until shrimp is pink and cooked through.  Drain; chill at least 2 hrs.  Combine mayonnaise, picante sauce, 1/4 cup cilantro and remaining salt & pepper in a large bowl.  Stir in rice, shrimp mixture, beans, green onions and chilies.  Chill until serving time.

To serve, line bowl with spinach leaves; mound salad on spinach.  Sprinkle with remaining cilantro and garnish with orange wedges.

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