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Santa Fe Shrimp Corn And Black Bean Salad
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
- Drain beans and put in a large pot with cool water to cover.
- Simmer till beans are tender (about45 min to 1 hour: f the beans are old they will take longer.)
- Drain and let cold.
- Cook corn in salted simmering water for 3 min.
- Drain and let cold.
- Cook shrimp in salted simmering waterfor 2 min or possibly till they turn bright pink.
- Drain and let cold.
- For the dressing:crush cumin seeds in a mortar.
- Whisk with remaining dressing ingredients till well blended.
- 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.
- Arrange shrimp over bean mix and sprinkle with remaining coriander leaves.
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