| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salad |
8 |
Servings |
INGREDIENTS
| 5 |
tb |
Fresh lime juice |
| 3/4 |
c |
Olive oil |
| 6 |
tb |
Fresh cilantro; chopped |
| 1 1/2 |
tb |
Jalapeno chili (preferably red); minced & seeded |
| 1 |
tb |
Ground cumin |
| 3 |
c |
Chopped; seeded tomatoes |
| 1 |
cn |
(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 |
lg |
Chrimp (about 1 1/2lbs.) peeled; tails intact, deveined |
| 24 |
lg |
Tortilla chips |
|
|
Additional chopped fresh cilantro (optional) |
INSTRUCTIONS
DRESSING
SALAD
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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