Engine
One Salad
Black bean, mango & shrimp salad with cumin lime vinaigrette
This recipe was developed for the guys at Engine One in Norwalk Connecticut. They were featured on Cooking Thin not because they needed to lose weight or get in shape but because they're able to fight fires, save lives and get budget minded, healthy meals on the table in a matter of minutes no matter how many times they get called out on a given night. They're budget brilliant, culinary savvy, meal planning Kings.
The only thing they really asked for my help with was working in salads more often. They "take too long to make and cost too much." With all the bagged, washed, pre-chopped veggies on the market, getting salads on the table has never been easier. Those products can be more expensive and I much prefer the flavor of fresher vegetables I wash and prepare myself. However I just won't give up veggie sides and salads so when I'm in a hurry I utilize the convenience products out there.
Tip: The red onion, carrots and beets can be done on a v-slicer or a mandolin.
Morph: To morph into a sautéed shrimp salad; place 12 to 15 (about 3/4 pound) large peeled shrimp in a small bowl. Pour about half of the lime cumin vinaigrette over the shrimp. Cover and marinate over night. In a sauté pan over high heat toss the shrimp, with salt and pepper, for 2 to 3 minutes, or until their tails turn bright pink. Serve over the salad and drizzle on remaining lime cumin vinaigrette.
Ingredients:
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| 1 | head leafy green lettuce, roughly chopped |
| 1 | pint cherry tomatoes |
| 1/4 | large red onion, thinly sliced |
| 4 | Carrots, julienned or thinly sliced |
| 1 | can black beans, drained and rinsed |
| 1 | Mango peeled, pitted and cut into 1/2" chunks |
| 2 | small beets, julienned or sliced into thin strips (about 1 cup) |
Lime Cumin Vinaigrette: |
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| 1/4 | cup fresh lime juice |
| 1/4 | cup rice wine vinegar |
| 1/4 | teaspoon cumin |
| 1 | tablespoon honey |
| 1 | teaspoon minced jalapeño |
| 2 | teaspoons olive oil |
| Kosher salt and freshly ground black pepper | |
| 1/2 | bunch cilantro, leaves picked |
| • | In
a large salad bowl, whisk together the lime juice, rice wine vinegar, cumin,
honey and jalapeno until smooth. Slowly drizzle in the olive oil. Season
with salt and pepper. Stir in cilantro. Taste and adjust seasonings. |
| • | Add
the lettuce, tomatoes, red onion, black beans, mango and beets. Toss to
coat evenly. Serve immediately. |
| Servings: 4 |