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

Santa Fe Shrimp Corn And Black Bean Salad
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Ingredientes

  • 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

Direcciones

  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.