| 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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