Black Bean and Shrimp Salad perfect for potluck
0 Comments | Deseret News (Salt Lake City), Dec 2, 2009 | by Beverly Mills, With Alicia Ross
Holiday season has long meant “potluck party season” for us, but we expect this to be even truer in this year’s tough economy. And we’re completely in favor of it!
When times are tough, gathering with friends and loved ones becomes even more important. Why should one household have to foot the entire bill? If everyone brings a dish, it makes the expense — and the workload — feasible for most everyone.
And that brings us to today’s recipe for Black Bean and Shrimp Salad. It’s the perfect take-along dish: Easy to do ahead, transportable, and affordable. (The shrimp could be omitted, and it would still taste terrific.)
The real trick to choosing a good potluck dish is to find something that won’t deteriorate (or pose the threat of food poisoning) if it has to sit a while at room temperature. If the dish needs to be warm, consider transporting it in a slow cooker or choose something that can be reheated in the microwave. (We’ve seen ads for new products, such as casserole carriers and electric warming trays, but we haven’t tested them. If you have, please e- mail us at bev-aliciadesperationdinners.com to let us know how they work.)
Our recipe for Roasted Garlic Artichoke Dip, featured today on our Web site (www.kitchenscoop.com), is one of those hot recipes that is easy to reheat once you arrive at the party.
BLACK BEAN AND SHRIMP SALAD WITH CILANTRO VINAIGRETTE
Start to finish: 15 minutes
2 cans (15-1/2 ounces each) black beans, drained and rinsed
1 cup frozen yellow corn kernels
1 cup diced red bell pepper
1?3 cup finely diced sweet onion
1/2 pound peeled steamed shrimp (see Cook’s note)
1?3 cup fresh cilantro, chopped
3 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Cook’s note: Any size shrimp can be used. We prefer medium or large shrimp and cut them in half lengthwise as well as in bite- size pieces. If your supermarket doesn’t have already cooked shrimp, steam them before starting the recipe.
Pour the beans into a colander. Pour the still-frozen corn on top of the beans, and rinse well with cool tap water. Drain well. Pour the beans and corn into a three-quart bowl. Add the red bell pepper and diced onion. Cut the shrimp into bite-size pieces, and add to the bowl.
To make the dressing, drop the cilantro onto the moving blade of a blender or food processor. Add the vinegar, garlic powder, salt and pepper. Scrape down the sides, and, with the motor running on high, pour the oil through the feed tube in a slow drizzle, and blend until well incorporated. Drizzle over the bean salad, and toss to mix well. Serve at once or chill until ready to serve.
Yield: 8 to 10 servings
Approximate values per serving (10 servings): 159 calories (27 percent from fat), 5 g fat (1 g saturated), 44 mg cholesterol, 11 g protein, 18.5 g carbohydrates, 6 g dietary fiber, 252 mg sodium.
Beverly Mills and Alicia Ross are co-authors of “Desperation Dinners!” (Workman, 1997), “Desperation Entertaining!” (Workman, 2002) and “Cheap. Fast. Good!” (Workman, 2006). Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or send e-mail to telluskitchenscoop.com. Or visit the Desperation Dinners Web site at www.kitchenscoop.com. (c) Beverly Mills and Alicia Ross. Dist
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