Calypso Salad Recipe | CDKitchen.com

ingredients

1 1/4 cup dried red chili beans
10 1/2 cups brown rice
1/2 cup chopped red onion
2 tablespoons olive oil (plus extra for frying)
1 clove garlic, minced
2 tablespoons fresh cilantro, finely chopped
18 large shrimp, shelled, deveined
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 teaspoon lime juice
2 tablespoons chopped cilantro
2 mangoes, peeled, cubed
1 medium avocado, peeled, sliced

Zesty Orange Dressing
1 1/2 cup fresh orange juice
1 tablespoon orange zest
1 teaspoon cinnamon
OR
1 cinnamon stick
1 teaspoon cumin seed
1 teaspoon whole coriander
1 tablespoon whole cloves
1 tablespoon whole allspice
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar

directions

DRESSING: In a saucepan, combine orange juice, zest, cinnamon, cumin seed, cloves, coriander, allspice, pepper flakes, and brown sugar. Simmer gently about 2 minutes.

Remove from the heat and cool. Strain thoroughly and discard the cinnamon stick if using and the spices.

BEANS: Sort through the beans, rinse, soak and cook the beans by your preferred method. Drain.

In a large bowl, combine beans, rice, onions, 2 tablespoons oil, garlic, cilantro and dressing.

In a medium frying pan, heat the extra oil over medium heat. Add shrimp and red pepper and saute until shrimp are pink. Remove from heat and add salt, lime juice and cilantro. Combine with the bean mixture.

Just before serving add the mangoes and avocados.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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