Subject: Island Heat Salad with Spinach, Goat Cheese and Red Beans
From: [email-masked] (LeiG)
Date: 26 Jun 1997 07:18:53 -0600
Newsgroups: rec.food.recipes

<< From: Malcolm Ogilvie <[email-masked]>
Subject: Using Cheddar or Similar Cheese >>

ISLAND HEAT SALAD WITH SPINACH, GOAT CHEESE, AND RED BEANS
(St.John's Virgin Islands
source:Lean Bean Cuisine by Jay Solomon 
Serves 2

This dinner salad is actually cooked, not the usual combination of raw
vegetables and greens.This is an adaption of that island salad, using
spinach and red beans.

3 tablespoons vegetable oil
2 tablespoons red wine vinegar
1 medium carrot, peeled and shredded
1/2 cup shredded jicama (The large white, fleshy root of a Mexican vine,
eaten raw or cooked)
1/2 cup shredded red cabbage
4-6 cherry tomatoes, halved
2 scallions, chopped
1 whole Scotch bonnet, jalapeno, or other hot chili pepper, punctured with
a fork
1 cup packed fresh spinach leaves, chopped
1 cup chopped green or red leaf lettuce
1 cup cooked or canned small red chili beans or pigeon peas, drained
2 ounces smooth goat cheese, chopped
salt and pepper to taste.

Heat the oil and vinegar in a skillet. Add the carrot, jicama, cabbage,
tomatoes, scallions and chili pepper and saute for about 5 minutes. Add
the spinach, lettuce and beans and cook for about 3 minutes more, stirring
frequently. Blend in the goat cheese and seasonings and cook for 1 minute
more. Remove the vegetables from the heat and serve hot on a plate. Take
out the chili pepper and give it to the hot foods aficionado at the table. 

Lei Gui
Bronx,NY
http://www.geocities.com/Heartland/Meadows/3658
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