A huge thank you to my sister for providing today's recipe. I remembered her serving this tasty dish at family gathering and wanted to try it out for an upcoming potluck.
adapted from Maureen Callahan, Cooking Light MARCH 2008
with shrimp, avocado and hot sauce additions from Nichole
serves 6
The Ingredients:
1 1/2 cups chopped peeled ripe mango (about 1 large)
1 cup thinly sliced green onions
1/2 cup cooked wild or brown rice
3 Tbsp finely chopped fresh cilantro
2 Tbsp roasted tomatillo or fresh salsa
2 Tbsp fresh lime juice
2 Tbsp extra virgin olive oil
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 (15-ounce) can organic no-salt-added black beans, rinsed and drained
1 large ripe avocado, peeled pitted and diced
1/2 pound cooked, shelled and deveined shrimp
hot sauce to taste
The Process:
Combine all ingredients in a large bowl. Toss gently to mix.
My Modifications:
I doubled the recipe to feed a larger crowd...easy enough to do with this recipe! I used a combination of brown rice and wild rice. In a grocery list snafu I had forgotten to pick up enough green onion for last night's roulade AND today's salad. As a substitute I added finely diced vidalia onion.
The Review:
Pending tonight's gathering
YUM x 100! This is totally my kinda meal!
ReplyDeleteNew to your blog; happy I found you!
Mary xo
Delightful Bitefuls
Tonight's "calypso salad" was a total disaster. Such a promising start: nice local black turtle beans, soaked & cooked all tender, plus brown & wild rice and some good stuff to put in the dressing. But rock-hard mango and avocado from friggin' W00d^^@n$ that refused to ripen after a week out... argh.
ReplyDeleteThrew some pomegranate seeds in and had an extra beer beforehand and hopefully it won't taste terrible.