Shrimp and Vegetable Salad
Ensalada de Camarónes y VerdurasServe this versatile salad as part of any Mexican party, or pile it on crisp fried tortillas to make tostadas.
Equipment
- Small bowl
Ingredients
Makes 4 servings
- 3 tablespoons fresh lime juice
- 1 teaspoon white wine vinegar
- 1 teaspoon ground cumin
- ¼ teaspoon salt or to taste
- Freshly ground pepper to taste
- ¼ 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
- ½ medium cucumber peeled, seeded, and finely diced
- 3 green onions finely chopped
- 2 jalapeño chiles seeded, veins removed, and finely chopped
- ¾ pound 50 to 60 cooked small shrimp
- ½ cup sour cream diluted with milk
- ¼ cup chopped fresh cilantro lightly packed
Instructions
- 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.