Shrimp, Mango and Black Bean Salad
Think of this as a fancy salsa served as a main course salad. My friend Allyson passed on the original recipe and it used fresh jalapeño peppers and raw bell peppers. I don’t like the bite of raw hot peppers so I prefer to use my own Mexican salad dressing based on hot pepper jelly as I think it has a richer, more rounded flavor. I have added celery or crisp apple for more crunch. Think of adding shredded carrots, chunks of avocado just before serving, diced cucumber, halved grape tomatoes. The more you add, the more dressing you will also need to add. I have also made this with leftover barbecued chicken or grilled steak (even deli bought bbq chicken but check if it is gf.) Black beans are used for a wonderful contrast of color with the pink shrimp, mango and green of herbs as well as being an additional protein. But you could use canillini beans or chickpeas if you prefer the taste. Serve this in a bowl with a spoon as an appetizer to top tortilla chips, or as a main course salad. Depending on where you live, is whether you can get fresh, sweet mangoes, pineapple etc for a salad. Tasty addition to a Super Bowl table when the ladies want something more than chili or burgers.
One of my January 2011 recipes for the National Foundation for Celiac Awareness - now Beyond Celiac. The link to NH's ABC WMUR Cooks Corner is no longer available. I made this salad and served it in small shot glasses for a Bridal Shower.
1x 15 oz (435 g) can of black beans, thoroughly rinsed and drained
1 ripe but firm mango, peeled and cut into ½ “ dice or use fresh pineapple, nectarine or peach. The fruit must be ripe and sweet or you will be disappointed in the taste. Seedless watermelon works well since it both produces juice and soaks up flavor of dressing.
The green of 4 green onions (scallions, spring onions) finely scissored - I don’t like raw onion taste
¼ c (60ml) finely chopped fresh cilantro - optional - so many people don’t like cilantro, they think it tastes of soap.
¼ c (60ml) finely chopped fresh parsley - optional
¾ -1lb (375 - 500g) cooked salad shrimp (I buy Costco 150-200/lb, 2lb bag is $15.) - rinsed and drained. Thaw if frozen and rinse and drain well otherwise you dilute the dressing
2 stalks of celery, washed, quartered lengthwise and cut into fine dice -optional
cashews or peanuts to garnish - optional
Dressing:
2 tbsp (30 ml) hot pepper jelly placed in small microwave safe bowl and melted in microwave. I tend to use Trappist hot pepper jelly. So add to the heat factor if you want with hot sauce or ground chipotles or chopped hot peppers. Up to you. But I do like the sweetness and rounded flavor that a pepper jelly gives to a dish rather than just raw heat. Remember to check that pepper jelly is gluten free at time of buying.
grated zest/rind of half a lime
1 tbsp (15 ml) fresh lime juice (about half a lime)
½ tsp salt (or more or less to taste - shrimp can still retain salt so can beans, so tread carefully)
freshly ground pepper
1 tsp (5ml) mustard. Originally I used Sara Lee Trio Pepper mustard which isn’t available anymore. It was described as a sweet, zesty mustard made with green peppers and jalapeños. Hannafords carry ‘Koops’ Arizona Heat mustard which is labeled gluten free. Bookbinders Southwest Style Chipotle Mustard is not yet labeled gluten free as they are waiting to be certified, but it doesn’t contain BROW and vinegar is made from corn ethanol. Wal-mart make a Southwest Spicy mustard, but I couldn’t get an answer, so I have no idea if this mustard is gf or not.
1/3 c (80ml) olive oil or other oil
pinch of garlic powder or add crushed raw garlic if you like the taste
1. Mix all salad ingredients together.
2. Add dressing ingredients to melted pepper jelly and stir well until dressing looks thicker and is obviously well mixed. It takes some stirring to get oil and other ingredients to blend together. You will see it happen, rather than oil just sitting there. I use an immersion blender which emulsifies the sauce so it doesn't break down as quickly.
3. Stir dressing onto salad and leave in fridge for a few hours for flavors to mingle. Salad keeps in fridge for 2 days. Serve over romaine or other green leaves, with crusty bread, or warm tortillas or warm pita bread, or tortilla chips. Make gluten free choices where necessary for breads etc.
