Light recipe: Spicy Shrimp and Black Bean Salad

4 to 6 servings

Shrimp and marinade:

- 1 pound large shrimp, peeled and deveined

- 2 teaspoons sesame oil

- 2 teaspoons white sesame seeds

- 1 tablespoon peeled and minced fresh ginger

- 1 medium clove garlic, peeled and minced

- 2 teaspoons light olive oil

- ¼ teaspoon kosher salt, or to taste

Dressing:

- ¼ cup lime juice

- 2 tablespoons rice vinegar

- 1 teaspoon sesame oil

- 2 teaspoons light olive oil

- 1 tablespoon Thai fish sauce

- 1 tablespoon granulated sugar

- 2 teaspoons peeled and minced fresh ginger

- ½ teaspoon crushed red pepper flakes

Salad:

- 2 cans (15 ounces each) reduced-sodium black beans

- 1 medium cucumber, peeled and seeded

- 1 ripe mango

- 2 medium green onions, finely chopped

- 1/3 cup coarsely chopped cilantro

1. To prepare shrimp: Place peeled and deveined shrimp in a medium bowl. Add sesame oil, sesame seeds, ginger and garlic, mixing well. Cover and refrigerate at least 30 minutes and up to 2 hours.

2. To prepare dressing: In a jar, combine lime juice, vinegar, sesame oil, olive oil, fish sauce, sugar, ginger and pepper flakes. Cover and shake to combine. Set aside.

3. To prepare salad: Drain beans in a colander and rinse well. Drain again about 15 minutes. Then transfer to a bowl. Cut cucumber into ¼-inch dice; add to the beans.

4. Cut thin slices from the ends of the mango. Set on one end and slice away the peel. Then slice large sections of fruit off of the center pit. Dice the fruit. Add to the black beans. Stir in green onions and cilantro. Then add dressing, mixing well. Refrigerate.

5. Cook the shrimp: Heat 2 teaspoons olive oil in a 10- to 12-inch nonstick skillet over medium-high heat. When hot, add shrimp and quickly sauté until pink and cooked through. Season with salt. Spoon bean salad on plates and top with shrimp.

Data per serving:

Calories 258

Protein 17.12g

Fat 7.57g

Carbohydrates 30.48g

Sodium 764mg

Saturated fat 1.11g

Monounsaturated fat 3.65g

Polyunsaturated fat 2.13g

Cholesterol 114.91g

From "Cooking Thin with Chef Kathleen" by Kathleen Daelemans