50+ Friends Club Cookbook -- Salads and Dressings -- Cuban Black Bean, Shrimp, & Rice Salad

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Cuban Black Bean, Shrimp, & Rice Salad

From the Kitchen of: Pat
Source: My local newspaper

1	cup	Rice
2	Tbsp	Olive or vegetable oil
1	lb.	meduium or large shrimp, peeled & deveined
2	cloves	Garlic, minced
1/4	cup	Mayonnaise
1/2	cup	Salsa
1/2	cup	Cilantro Coarsely chopped and fresh
1/2	tsp	Black pepper
1	tsp	Salt
1	16 oz can	Black beans, rinsed and drained
6		Green onions with tops, cut into 1/2 inch pieces
1	1.4 oz can	Diced green chilies
		Lime juice to taste
		Torn spinach leaves
1		Orange, cut into wedges

Cook rice (it should give you 4 cups) with 1 tablespoon oil and 1 teaspoon salt; refrigerate at least 2 hours.
Saute shrimp and garlic in oil until they are pink. Drain, chill at least 2 hours.
Combine mayonnaise, salsa, 1/4 cup cilantro, salt, and pepper in large bowl. Stir in rice, shrimp, beans, green onions, chilies, and lime juice. Chill.
To serve, line bowl or platter with spinach leaves, mound salad on top, and sprinkle with remaining 1/4 cup cilantro.
Garnish with orange wedges.
Serves 5