Friday, May 04, 2007

Shrimp and Black Bean Salad with Cilantro, Cumin, and Lime


Shrimp, black beans, cilantro, and lime. It's a combination that goes together so well that you could easily come up with hundreds of recipes featuring this quartet. I bought a big bag of shrimp from my beloved Costco, and lately I've been making all kinds of shrimpy recipes. This was a salad I made for lunch after thinking to myself, hmmm, what else can I make with shrimp? The ingredients were determined by what I had in the fridge and pantry, as well as a pretty serious cilantro addiction that's been publicly documented for 81 weeks now.

It seems like every time I'm hosting Weekend Herb Blogging I say, "Hard to believe that a food blog event that started as a joke has lasted for so many weeks." Here I am hosting again for week #81, and people all over the world are still blogging about herbs, plants, veggies, and flowers. Now there's a permanent place to see who's hosting and official rules, and hopefully everyone is learning a lot about new plant foods or discovering new ways to use old ones. I know I am!

I've shared so many cilantro facts all the weeks I've featured this herb that I don't know what's left to tell. Of course everyone knows that there are just as many people who hate cilantro as there are who love it, so if you're one of those kinds of people, no offense taken. Just make this recipe with parsley and I'm sure it will still taste wonderful.

I made the dressing with rice bran oil, something I received from California Rice Oil Company and have been experimenting with, and it was great in the dressing here. I'll be writing more about this ultra-healthy oil, so stay tuned.

Shrimp and Black Bean Salad with Cilantro, Cumin, and Lime

(Makes about four servings, unless you eat about half of it all at once like I did, recipe created by Kalyn.)

Ingredients:
20 frozen peeled shrimp, thawed (51-60 size)
1 can black beans, rinsed well
1/4 cup sliced green onion
1 C red bell pepper, chopped in pieces about 1/2 inch square
1/2 - 1 cup coarsely chopped cilantro

Dressing Ingredients:
1/4 cup rice bran oil (or use olive oil or any neutral flavored oil)
1 1/2 T fresh squeezed lime juice
1/4 cup finely chopped cilantro
1 tsp. Green Tabasco sauce (or use your favorite hot sauce or cayenne pepper)
1/2 tsp. ground cumin (or more to taste)
1/2 tsp. ground chile powder (I used Ancho chile powder from Penzeys.)
generous pinch salt (I used sea salt)

Instructions:
Thaw shrimp in refrigerator overnight, or under cold running water for about 5 minutes. Drain well, then dry with paper towels.

Rinse black beans in colander until no more foam appears, then drain well. Pat dry with paper towels if beans look very wet.

In food processor with steel blade, pulse together oil, lime juice, cilantro, green Tabasco, cumin, chile powder, and salt about 1 minute, until cilantro is finely chopped and ingredients are well combined. Mix about half of dressing with beans and shrimp and let marinate in refrigerator one hour or longer.

Add green onion, chopped red bell pepper, and chopped cilantro to shrimp and black bean mixture. Add additional dressing until salad is as moist as you prefer. You may not need all the dressing. Serve immediately. (I kept the leftover salad in the refrigerator overnight and ate it for dinner the next day, and it was still very good the second day.)


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South Beach Suggestions:
Although the South Beach Diet does permit beans even on phase one, they're limited to a very small serving so I would eat this for phase two or three. This could be a main course salad, or cut the shrimp in smaller pieces and make it a side dish with something like Grilled Lime and Chile Chicken or Chicken Breasts with Cilantro and Red Thai Curry and Peanut Sauce.

More Tasty Combinations with Black Beans, Cilantro, or Shrimp:
(Recipes from other blogs may not be South Beach friendly, check ingredients.)
Black Bean, Rice, and Cilantro Salad
Black Bean and Rice Soup with Lime and Cilantro
Black Bean and Pepper Salad with Cilantro and Lime
Nick's Chipotle Grilled Shrimp with Black Bean Salsa
Black Beans with Cilantro
Shrimp and Black Bean Lettuce Wraps from Accidental Hedonist
Fusion Black Bean Dip from 28 Cooks
Quinoa Salad with Mango and Herb Shrimp from Well Fed
Shrimp in Garlic Sauce, Panamanian Style from Cooking Diva
South End Deep Root Chili from The Perfect Pantrycounter customizable free hit

12 comments:

Ruth Daniels said...

Looks like I'll have to use some of my cooked chicken instead of shrimp for my version of this.

Thanks so much for sharing...I'm drooling!!!

Maria said...

Ok, I am drooling! This looks so good! I think we need to have this at one of our dinner parties:)

Cathie said...

This shrimp recipe looks so good! And, I was so excited to read you made it with rice oil! I discovered California Rice Bran Oil a couple of years back and it has been my primary oil since.

Thanks for sharing

Homesick Texan said...

I had no idea it started as a joke--I love it! And I can't wait to hear more about rice bran oil.

chigiy said...

Perfect for Cinco de Mayo. I am having people over and I will make this salad. yum

Lydia said...

Love the combination of shrimp, black beans, and lime. I'll try this with the parsley instead of cilantro (forgive me!).

Katie said...

That looks wonderful! I've just discovered green tabasco and I love it! The red is too hot for me (delicate flower that I am..hahahaha)

Kalyn said...

Ruth, I think chicken would be good in this. I might marinate the chicken a bit longer if possible.

Maria, I will make it for you for sure.

Cathie, the rice bran oil was great in this.

Lisa (homesick Texan) it was a complete joke about me writing about my plants. In fact we just joked about it for a few weeks, until I actually did it. Right away other people joined in. I will be writing more about rice bran oil soon.

Chigiy, yes, this would be good for Cinco de Mayo, good idea. Hope you like it.

Lydia, no worries. We will let you make it with parsley.

Katie, me too on the red Tabasco. I think the green has more flavor too. I love it on eggs.

Cindy said...

Yah doing this with chicken or pork would be really good I think a cinco de mayo party with this and some chips yum

Nau-Dee said...

I really love the look and sound of this one....wow my mouth is watering!

shelley said...

Looks like an easy summer receipt and I love using rice oil as well.

becca said...

Hello, I wanted to comment because this is the first recipe I've made of yours and my whole family absolutely loved it! My parents are suppose to be on the South Beach Diet (but are pretty lax) and I follow most of the rules for health purposes (I'm not allowed to "diet"). We made this tonight because we had shrimp (a rare treat) and I grow cilantro in my herb garden. We left out the onions and the tabasco sauce (didn't have any), but it was excellent without! The combination of lime, cilantro, beans, and shrimp was really, really good, and healthy! Thanks so much.

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