SPICY CARROT-RICE SALAD

SPICY CARROT-RICE SALAD image

Yield 4 people

Number Of Ingredients 14

1/3 cup pineapple juice
2 tablespoons fresh lime juice
1 tablespoon honey
1 1/2 teaspoons finely chopped fresh jalapeño pepper
1/2 teaspoon salt
2 teaspoons olive oil
4 1/2 cups shredded carrots
2 cups cooked wild rice
6 ounces cooked pinto beans
1 cup diced green bell pepper
1/2 diced red onion
1 1/2 cups drained, diced canned pineapple in unsweetened fruit juice
1 ounce shelled peanuts, chopped
1 tablespoon shredded unsweetened coconut

Steps:

1. To prepare the dressing, in a small bowl, whisk together the pineapple juice, lime juice, honey, jalapeño pepper, and salt. Set aside. 2.In a large nonstick skillet over medium-high heat, warm the oil until hot but not smoking. Add the carrots and stir-fry until the carrots are crisp-tender, about 6 minutes. 3. Add the wild rice, beans, bell pepper, and onion to the skillet, and remove from the heat. Add the dressing and stir to combine. Cover and refrigerate for 1 hour or overnight. 4. Just before serving, add the pineapple, peanuts and coconut, and toss to mix well. Serve chilled or at room temperature.