Caribbean Rice Salad Food

CARIBBEAN RICE AND PEAS

Steps:

• Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.
• Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.
• Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.
• Just before serving, add the scallion greens and fluff with a fork.

CARIBBEAN RICE AND BEANS

Steps:

• Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.

30 EASY WAYS TO MAKE CARIBBEAN FOOD

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Caribbean dish in 30 minutes or less!

CARIBBEAN CHICKEN SALAD

Steps:

• Combine chicken, rice, tomatoes, celery and raisins in large bowl.
• Beat oil, lime juice, curry powder, onion salt, dry mustard and hot pepper sauce with wire whisk until well blended. Add to chicken mixture; toss to coat. Cover.
• Refrigerate several hours or until chilled. Stir in peanuts just before serving.

TROPICAL RICE SALAD

Steps:

• Cook the rice according to the package instructions, and leave to cool.
• Mix all of the other ingredients together in a bowl, then add the rice and combine.
• Whisk the dressing ingredients together, then pour over the rice salad. Mix well.
• Refrigerate until serving.

CARIBBEAN CRABMEAT SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
• Place pasta, crabmeat, red pepper, mango, cilantro and jalapeno in a large bowl and set aside.
• In a small bowl, whisk together the lime zest, lime juice, olive oil, honey, cumin, ginger and salt. Pour over salad, toss to coat and let sit in refrigerator for at least one hour before serving.

CARIBBEAN RICE SALAD

Steps:

• In a medium mixing bowl, combine the curry, turmeric, salt and pepper. Mix well.
• Add the water, yogurt, raisins, and onion. Stir until well blended.
• Mix in the cider vinegar, rice, and diced peppers.
• Stir until combined, cover and refrigerate for 24 hours.
• Makes eight 4-ounce servings.

CARIBBEAN SALAD WITH HONEY LIME DRESSING

Steps:

• Layer salad greens, pineapple, mandarin orange segments, cranberries, cilantro and green onion between 4 plates or in a large bowl.
• To make the honey lime dressing, add all of the ingredients to a food processor and pulse until smooth.
• Drizzle dressing over the salad.
• Sprinkle Chia seeds and sesame seeds over the top.
• Top with black beans or desired protein.

CARIBBEAN RICE AND BLACK BEAN SALAD

Steps:

• In a small bowl whisk together oil, vinegar, Dijon, cumin and garlic until well blended; season with salt and pepper to taste, add in some sugar if you find that the dressing is too strong.
• In a medium bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions.
• Add in enough dressing to moisten; toss to combine (you don't have to use the full amount of dressing).
• Season once again with salt and pepper (or cayenne pepper).
• Can be made hours ahead, cover and chill.

CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD

Steps:

• Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
• Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
• Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.