I know we are already in August but the heat is not letting up and cold food is the way to go! So I thought I would include one of my favorite summer salads. I originally got the basis of this salad from Diana Mirkin, wife of Dr. Gabe Mirkin whose recipes are wonderfully tasty and healthy.
Southwestern (Shrimp) Salad
- 2 cups cooked barley (you can also use rice or quinoa)
- 1 can black beans (about 15oz), low salt if canned
- 2 cups corn (fresh or frozen, although I have been known to used canned!)
- 1 red or orange pepper, diced to about bean size
- 1 small red onion, diced
- 1/2 jalapeño chili, finely diced, OR cayenne pepper to taste (optional!)
- 1/4 cup rice vinegar (plain, not seasoned, if you are watching the salt)
- 1 Tbsp chili powder, salt-free if you have it
- 1/2 cup chopped cilantro leaves (or parsley if you prefer)
Mix the chili powder in the rice vinegar. Combine all the ingredients; pour over the vinegar mixture and stir well. Refrigerate until serving.
Note: This makes a large amount so you will be eating it for at least a week if you make it for 2 people! Luckily, it lasts well in the fridge and tastes even better the 2nd and 3rd day!
To make it into a whole meal salad, marinate 8-16 oz raw shrimp, for about 10-minutes, in enough lemon juice (about 3 juicy lemons) and 1 tsp black pepper in a plastic storage bag – don’t marinate too long or the shrimp will become mushy. As the lemon juice will begin to cook the shrimp, just saute them in a tablespoon of olive oil until pink. Mix the shrimp into as much of the salad as you need and refrigerate. Squeeze half a lemon over the whole salad before serving. You can also use flaked, cooked Mahi Mahi or salmon.
This beautiful, colorful salad is soooo easy!