Friday, July 13, 2012

Zesty Shrimp & Black Bean Salad

Zesty Shrimp & Black Bean Salad
by Dawn
Adapted from EatingWell:  July/August 2012

  • 1-2 teaspoons Slap Ya Mama Original Cajun Seasoning
  • 1/4 cup cider vinegar
  • 3 Tablespoons extra-virgin olive oil
  • 1 Tablespoon minced chipotle chile in adobo, or more to taste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 pound peeled and deveined shrimp
  • 1 15-ounce can black beans, rinsed
  • 1 cup quartered cherry tomatoes
  • 1 large poblano pepper or bell pepper, chopped
  • 1/4 cup chopped scallions
  • 1/4 cup chopped fresh cilantro
Season 2 quart waters with SYM seasoning and bring to a boil.  Add shrimp, reduce heat, and cook until shrimp are pink and firm.  Cool shrimp, and cut into 1/2” pieces.

Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat. Serve room temperature or cold.
Serve with tortilla chips or fresh corn tortillas.  Cover and refrigerate for up to 1 day.

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