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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: |
|
|
| 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.
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Add
the lettuce, tomatoes, red onion, black beans, mango
and beets. Toss to coat evenly. Serve immediately.
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