Shrimp, Black Bean & Rice Salad
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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