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Sea Food Salad With Rice And Black Beans And Mango Dressing

Ingredients: 

3/4 pound swordfish skin removed,
cut into 3/4 cubes
3/4 pound raw large shrimp shelled, deveined
1 tablespoon orange juice
1/8 teaspoon garlic powder
1/2 teaspoon ground cumin
1 cup raw basmati rice
1 can black beans - (15 oz) rinsed well
1/8 teaspoon dried red pepper flakes - (to 1/4) or to taste
1/4 teaspoon kosher salt (optional)
=== DRESSING ===
Juice 1 lime
3 tablespoons fresh orange juice
1/2 teaspoon ground cumin
2 teaspoons grated orange zest
1 tablespoon canola oil
1/4 cup cilantro chopped
2 teaspoons minced fresh ginger
2 garlic cloves minced
Canola cooking spray as needed
1 red bell pepper - (12 oz) stemmed, seeded,
and cut into julienne strips
2 scallions, white part only chopped
1 mango - (12 oz) peeled, cubed
Extra cilantro (optional), for
garnish

Yield: 

6 Servings

Method: 

Place the fish and shrimp into a bowl. Sprinkle with orange juice, garlic and cumin. Marinate for at least 30 minutes.

Prepare the rice according to package directions. Combine with the rinsed black beans, red pepper flakes, and salt (if using).

In a small cup, combine all ingredients for the dressing. Toss with the rice mixture. Allow flavors to meld as you continue the recipe.

Coat a nonstick skillet with cooking spray and heat the pan until very hot. Quickly saut