A recipe for Black Bean, Pineapple and Shrimp Salad
Bean salads are perfect for summer. The inspiration for this recipe comes from a summer-menu offering at the Seasons 52 restaurant in Tysons Corner Center in Virginia. The mix of poblano peppers, grilled pineapple and shrimp was so good, I found a way to turn it into a salad. The salad is best served within 8 hours of assembling. — Stephanie Witt Sedgwick, Special to The Washington Post
Makes 4 servings
Three 1/3-inch slices of fresh pineapple (about 5 ounces total of peeled whole pineapple)
7 ounces medium or large raw shrimp, peeled and deveined
- Purple Heart plant bed vandalized days before Memorial Day
- Refusal in Bernie Sandersland to accept reality is really unreal
- Central District’s shrinking black community wonders what’s next
- Seattle’s vanishing black community
- Boeing tankers will be delivered to Air Force late — and incomplete
Most Read Stories
3 tablespoons olive oil, divided
Freshly ground black pepper
3 tablespoons apple cider vinegar
3 tablespoons chopped cilantro
1/2 teaspoon sugar, or more to taste
A few drops hot pepper sauce, such as Tabasco, or more to taste
3 cups cooked black beans (two 15 1/2 -ounce cans, drained)
1 medium poblano pepper (about 5 ounces), roasted, skinned, seeded and cut into 1/3-inch dice (see note)
1. Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 to 5 seconds. Oil the grill rack before placing it on the grill.
2. Lay out the pineapple slices and the shrimp separately on a large plate or tray. Drizzle the fruit and shrimp with 1 tablespoon of the oil, then season with salt and pepper to taste.
3. Place the shrimp on the grill rack. Cover with the grill lid and cook for 2 minutes, then uncover and turn over the shrimp. Cook uncovered for 1 to 3 minutes or until the shrimp are opaque and just cooked through; transfer to a clean plate.
4. Place the pineapple slices on the grill; cover and cook for 3 to 4 minutes, until the pineapple has nice grill marks. Use a spatula to turn the slices over. Cook uncovered for 2 to 3 minutes, until the second side has nice grill marks; transfer to a clean plate. Let the shrimp and pineapple cool for 10 minutes.
5. Cut the shrimp into 1/2-inch chunks. Cut the pineapple into slightly smaller pieces, discarding the tough center core of each slice if that hasn’t been done already.
6. Whisk together the vinegar, cilantro and sugar, along with the hot pepper sauce, salt and pepper to taste, in a large bowl; then slowly whisk in the remaining 2 tablespoons of oil. Add the pineapple, shrimp, black beans and poblano pieces, stirring to incorporate. Taste, and adjust the seasoning as needed. Serve right away.
Note: Roast the poblano pepper on an aluminum-foil-lined baking sheet at 400 degrees for 15 to 20 minutes or until the skin has blistered. Let cool, then peel and seed it before cutting as needed.