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Shrimp and Vegetable Salad |
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Serves: 4
Print this Recipe
(Ensalada de Camarónes y Verduras)
Category: Salads with Meat, Poultry, or Fish
Serve this versatile salad as part of any Mexican party, or pile it on crisp fried tortillas to make tostadas.
3 tablespoons fresh lime juice
1 teaspoon white wine vinegar
1 teaspoon ground cumin
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
1/4 cup olive oil
2 medium tomatoes, seeded and chopped
1 cup cooked corn kernels, fresh or frozen
1 cup cooked black beans, canned or homemade, drained and rinsed
1 avocado (Hass variety preferred), peeled and cut into 1/2-inch pieces
1/2 medium cucumber, peeled, seeded, and finely diced
3 green onions, finely chopped
2 jalapeño peppers, seeded, veins removed, and finely chopped
3/4 pound cooked small shrimp (50 to 60)
1/2 cup sour cream, diluted with milk
1/4 cup chopped fresh cilantro, lightly packed
In a small bowl, whisk together the lime juice, vinegar, cumin, salt, and pepper. Gradually whisk in the oil. Set aside. In a large bowl gently mix the tomatoes, corn, beans, avocado, cucumber, onion, jalapeños, and shrimp. Add the dressing and toss to combine. Adjust salt. Mound the salad on a serving platter or in a shallow bowl. Drizzle sour cream over the top and sprinkle with cilantro.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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