This is a print preview of "Santa Fe Shrimp Corn And Black Bean Salad" recipe.

Santa Fe Shrimp Corn And Black Bean Salad Recipe
by Global Cookbook

Santa Fe Shrimp Corn And Black Bean Salad
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  Servings: 1

Ingredients

  • 1 1/2 c. dry black beans soaked overnight
  • 2 c. corn kernels (about 4 ears)
  • 1 lb large shrimp shelled
  •     dressing:
  • 1 Tbsp. cumin seeds toasted (qv)
  • 1/4 c. red wine vinegar
  • 2 Tbsp. orange juice
  • 2 tsp dijon mustard
  • 1 tsp honey
  • 1/2 x jalapeno chile seeded and minced
  • 1/2 tsp slat
  • 3/4 c. extra virgin olive oil
  • 1 lrg red bell pepper seeded de ribbed and cut into thin strips
  • 3 x scallions thinly sliced
  • 1 c. fresh coriander leaves

Directions

  1. Drain beans and put in a large pot with cool water to cover.
  2. Simmer till beans are tender (about45 min to 1 hour: f the beans are old they will take longer.)
  3. Drain and let cold.
  4. Cook corn in salted simmering water for 3 min.
  5. Drain and let cold.
  6. Cook shrimp in salted simmering waterfor 2 min or possibly till they turn bright pink.
  7. Drain and let cold.
  8. For the dressing:crush cumin seeds in a mortar.
  9. Whisk with remaining dressing ingredients till well blended.
  10. In a large bowl toss beans corn bell pepper scallions and half of coriander leaves with two thirds of dressing. In a medium bowl toss shrimp with remaining dressing.
  11. Arrange shrimp over bean mix and sprinkle with remaining coriander leaves.