Tag: salad
Arugula Corn Egg and a Bean Salad
Arugula Corn Egg and Bean Salad
This is mighty tasty if I must say. There are so many layers to this salad; from the pepperiness of the arugula, the roast flavor of the corn, the creaminess of the beans and egg, all cut through by the acidity of the dressing. This salad can be eaten as a side dish or as a main course. This recipe makes a real large batch. You will end up eating half of it before you serve it to anyone else.
Ingredients
- 2 tbsp olive oil
- 4 cups corn fresh, frozen, or canned
- 1 cup garbonzo beans
- 1 cup white beans
- 1 cup red beans
- 1 pint cherry or grape tomatoes halved
- 4 oz arugula substitute spinach if you can’t find
- 4 hard boiled eggs sliced
Dressing
- 2 limes juiced
- 1 lemon juiced
- 3 tbsp olive oil
- 3 tbsp white vinegar
- 1/2 tsp cumin
- 1/2 tsp sugar
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add the corn.
- Sauté for 6-8 minutes until the corn gets a little color. Let cool.
- Mix together all of the dressing ingredients.
- Mix together all of the salad ingredients. Pour the dressing over the salad. Let chill for an hour in the refrigerator before serving.
Mango Avocado Shrimp Salad
Mango Avocado Shrimp Salad
This is a super simple salad to prepare. Season and sauté the shrimp. Let them cool to room temp. Mix together with mangos, cucumber, avocado, and red onion. Pour over the dressing. Let chill for 30 minutes. That easy. If you want, you can serve this salad with leaf lettuce, but it’s definitely fine on it own.When selecting shrimp, any size will do. If you are going to us shrimp larger than 31/40 count, I like to cut them into 3 so there’s more smaller pieces of shrimp distributed throughout the salad. I used 21/25 count. If you want to leave them whole, that’s fine too. It’s just my personal preference.When choosing mangos, use ones that are ripe but still slightly firm. I used large Haitian mangos.
Ingredients
- 1 lb raw peeled + deveined shrimp
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 large mangos cubed
- 4 persian cucumbers seeded and cubed
- 2 avocados cubed
- 1/2 medium red onion thinly sliced
Dressing
- 1/4 cup fresh lime juice
- 2 tbsp honey
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
Instructions
- Mix all of the dressing ingredients together. Set aside.
- If using shrimp larger than 31/40 count, cut into 3 pieces. Season with salt, pepper, and garlic. Let marinate for 10 minutes.
- Heat up 1 tbsp of olive oil in a sauté pan over medium high heat. Add the shrimp in a single layer. Cook for 2 minutes on the first side. Flip and cook for another 2 minutes.
- Remove from the pan to a bowl and let completely cool.
- Mix together the mango, cucumber, avocado, red onion, and shrimp. Pour and toss in the dressing. Let sit in the refrigerator for 30 minutes before serving.
