| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salad | 8 | Servings | |
INGREDIENTS
| 5 | T | Fresh lime juice |
| 3/4 | c | Olive oil |
| 6 | T | Fresh cilantro, chopped |
| 1 1/2 | T | Jalapeno chili, preferably |
| red minced & seeded | ||
| 1 | T | Ground cumin |
| 3 | c | Chopped, seeded tomatoes |
| 1 | 15-oz black beans rinsed | |
| & drained | ||
| 1 | c | Chopped green onions |
| 3/4 | c | Chopped fresh cilantro |
| 3/4 | c | Chopped red onion |
| 6 | c | Shredded iceberg lettuce |
| about 1 head | ||
| 2 | Ears corn, husked | |
| 24 | Chrimp, about 1 1/2lbs. | |
| peeled tails intact | ||
| deveined | ||
| 24 | Tortilla chips | |
| Additional chopped fresh | ||
| cilantro optional |
INSTRUCTIONS
From: Laura Hunter <LHunter722@AOL.COM> Date: Tue, 30 Jul 1996 11:55:31 -0400 For Dressing; place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalapeno and cumin. Season to taste with salt & pepper. For salad; combine tomatoes, beans, green onions, 3/4 c. cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. cover dressing and let stand at room temperature. Cover salad & refrigerate.) Prepare barbecue (medium-high heat). Mix lettuce into salad. Pour 1/4 c. dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Crill corn until beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occassionally, about 5 minutes. Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt & pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired. EAT-L Digest 29 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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