Today, we’re paying another visit to Nellie and Joe’s Famous Key Lime Juice.
Yesterday, I adapted a recipe from their web site to make a very nice marinade for shrimp (it’ll work a treat on chicken and fish, too); and today, I have mostly lifted unchanged, a recipe from their site for black bean taco salad with a Key Lime Vinaigrette. The only things I changed were, I used fresh parsley than cilantro, because I am not a fan. Then, I used Romaine lettuce in place of Ice Berg, because, that’s what I had in the fridge.
Nice salad – with or without the shrimp and Halloumi cheese on top.
INGREDIENTS
Vinaigrette:
•1/4 cup tomatoes, chopped and seeded
•1/4 cup fresh parsley, chopped
•2 tbsp olive oil
•1 tbsp cider vinegar
•1 tsp lime rind, grated
•1 tbsp Nellie & Joe’s Key West Lime Juice
•1/4 tsp salt
•1/8 tsp ground cumin
•1/4 tsp chili powder
•1/4 tsp black pepper
•1 garlic clove, peeled
Salad:
•Romaine lettuce, chopped
•1 cup tomato, chopped
•1 cup green pepper, chopped
•1 cup red onion, finely diced
•1/2 cup sharp cheddar cheese, shredded
•15 oz. can black beans, rinsed and drained
•4 cups tortilla chips
Place the vinaigrette ingredients in a blender and pulse until well blended and emulsified.
Transfer to a jar and stash in the fridge until needed.
For the taco salad, toss all of the ingredients, 
except for the tortilla chips, together in a large bowl.
The original recipe said to toss the salad with the vinaigrette before serving, but I served the vinaigrette on the side.
Worked out much better for leftovers, if you ask me; the salad didn’t get wilted.
So, nice salad, topped with the grilled shrimp and Halloumi, but it would work nicely with grilled chicken, too.
Hmmm…
or mebbe swordfish or shark?