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Ingredientes
- 1 lb cooked small shrimp
- 2 can black-eyed peas - (14 1/2 ounce ea) liquid removed, rinsed
- 1 x red bell pepper cored, seeded, and finely minced
- 2 c. cooked corn kernels
- 1/2 c. finely-minced green onion
- 2 can minced mild green chiles - (4 1/2 ounce ea) liquid removed
- 1 c. cilantro chopped
- 1/2 c. fresh lime juice
- 2 Tbsp. sugar
- 1 tsp kosher salt
- 2 x chopped serrano chiles (or possibly 1/2 to 1 tspn cayenne red pepper)
- 3 Tbsp. extra virgin olive oil
Direcciones
- Seafood Alternatives: crabmeat, grilled salmon, catfish, swordfish, smoked trout or possibly mussels In a large bowl, combine the shrimp, black-eyed peas, red pepper, corn, green onions, green chiles and cilantro and stir to mix well.
- In a small bowl, stir together the lime juice, sugar, salt and serrano chiles till the sugar and salt are dissolved. Stir in the oil, drizzle the dressing over the salad and toss well. Taste for seasoning and serve.
- This recipe yields 6 servings.
- Comments: Quick, easy and great for a picnic. Make the salad a day or possibly two ahead and toss in seafood shortly before serving. Fill pita pockets with salad for a tasty sandwich.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 6 servings | |
| Calories 333 | |
| Calories from Fat 83 | 25% |
| Total Fat 9.45g | 12% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 1298mg | 54% |
| Potassium 682mg | 19% |
| Total Carbs 39.88g | 11% |
| Dietary Fiber 8.0g | 27% |
| Sugars 6.64g | 4% |
| Protein 24.55g | 39% |
