Tuesday, May 6, 2014

Black Bean Salad with Chipotle-Marinated Shrimp

Now that we are just back from our annual vacation, we've got to get serious about shedding some of those excess winter pounds. And the warmer weather is pushing us too. When it's warm outside, we naturally gravitate to eating lighter, such as this salad.

Black Bean Salad with Chipotle-Marinated Shrimp
Last night, I decided to make a big salad in the manner of a vegetable seviche that I did at the restaurant week before last. The shrimp to go on top were an afterthought. Most of the vegetables are raw. One ear of corn and the red onion were charred, but still not cooked through. The nopalitos are pickled. I tossed everything together with the juice of a lime, some salt, and a couple tablespoons of chipotle salsa.

Salad Mise en Place
A quick trip to the grocery store yielded the ingredients for a wonderful salad: cilantro, grape tomatoes, black beans, chipotle salsa, nopalitos, lime, red onion, poblano, orange pepper, green onions, Ataulfo mango, garlic, cumin, and fresh corn.

Charring the Red Onion and Some of the Corn
For a change of pace, I decided to char the red onion before chopping it, as well as one ear of corn. Yes, this is directly on the flame. The other ears of corn, I left totally raw.

Shrimp in their Marinade
The shrimp marinade is finely minced cilantro stems and garlic, zest of the lime, salt, toasted and ground cumin, a touch of olive oil, and a tablespoon of the chipotle salsa.

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