Shrimp, Black Bean & Rice Salad
Serve with warm crusty bread.

Servings: 2

• 1 cup water
• 1/2 teaspoon salt
• 2- by 1-inch strip orange zest
• 2- by 1/2-inch strip lime zest
• 3/4 pound large shrimp, shelled and deveined
• 1/2 cup long-grain white rice
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons white-wine vinegar
• 1/2 teaspoon ground cumin
• 1/8 teaspoon dried hot red pepper flakes
• 1 cup canned black beans, rinsed and drained
• 1 red bell pepper, cut into 1/4-inch dice
• 1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped
• 1 cup romaine, shredded

With a vegetable peeler remove the strips of zest from an orange and lime. In a small saucepan bring water and salt to a boil and simmer zests 1 minute. With a slotted spoon transfer zests to a cutting board and let cool. Retain water.

Add shrimp to zest cooking water and simmer, covered, 2 minutes, or until just cooked through. With slotted spoon transfer shrimp to a colander to drain. Stir rice into cooking water and cook, covered, over moderately low heat until liquid is absorbed, about 20 minutes.

While rice is cooking, cut zests into very small julienne strips and in a large bowl stir together with orange and lime juices, vinegar, cumin, and red pepper flakes. Cut shrimp in half lengthwise and add to zest mixture, tossing to coat. Chill mixture, covered, 15 minutes. Add rice, beans, bell pepper, and coriander, tossing to combine, and cool slightly.

Just before serving, add romaine and salt and pepper to taste and toss salad.

Per Serving: 504 Calories; 5g Fat (8.3% calories from fat); trace Saturated Fat; 46g Protein; 66g Carbohydrate; 10g Dietary Fiber; 259mg Cholesterol; 1193mg Sodium. Exchanges: 3 1/2 Grain (Starch); 5 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

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