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| 2 |
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16 oz. cans black beans, rinsed and drained |
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| 1 |
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red bell pepper, chopped |
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| 1 |
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ripe but firm mango, peeled and cut into 1/2-inch dice |
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| 1/2 cup |
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thinly sliced scallions, plus 1/4 cup |
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| 1/2 cup |
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chopped cilantro |
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| 1/2 cup |
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Tropical Vinaigrette, plus 1/4 cup |
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| 1 lb |
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large shrimp (about 24), peeled and deveined |
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| 6 cups |
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torn spinach leaves |
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| Tropical Vinaigrette |
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| 1/4 cup |
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fresh lime juice |
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| 1/4 cup |
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fresh orange juice |
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| 3 Tbs |
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extra-virgin olive oil |
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| 1 Tbs |
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white wine vinegar |
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| 2 tsp |
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grainy Dijon mustard |
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| 2 |
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garlic cloves, minced |
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| 2 tsp |
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ground cumin |
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| 2 tsp |
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chili powder |
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| 1/4 tsp |
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black pepper |
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Salt to taste |
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| 1 |
In a mixing bowl, combine the beans, bell pepper, mango, 1/2 cup of scallions, and cilantro with 1/2 cup of the Tropical Vinaigrette. Refrigerate for at least 30 minutes or up to 6 hours. |
| 2 |
Prepare a medium-hot barbecue fire or preheat a broiler. In a shallow dish, toss the shrimp with the remaining Tropical Vinaigrette. Refrigerate for 15 to 30 minutes. Thread the shrimp onto metal skewers and grill, turning once or twice, until lightly charred on the outside and cooked through, 4 to 5 minutes. |
| 3 |
Divide the spinach among six plates. Spoon the bean and mango salad onto the spinach, top with the shrimp, and sprinkle with the remaining 1/4 cup of scallions. |
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| Servings: 6 |
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| Recipe Source |
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Recipe provided by Ortega.
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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