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Fire Roasted Bean and Shrimp Salad w/ Molasses Dressing

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Recipe By Chef Jim Coleman

If you have a big crowd to feed, this salad is easily extended by adding more beans or lettuce.


For the dressing:

  • ¼ cup olive oil
  • 1½ teaspoon red vine vinegar
  • 1 tablespoon dark molasses
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste

For the salad:

  • 1 pound fire roasted beans
  • 1 red bell pepper, seeded and cut into very thin strips
  • 8-ounce precooked small (salad) shrimp
  • 2 scallions, tops chopped (green part only)
  • 1 butterhead lettuce, such as Boston or Bibb, washed 4 large leaves reserved and the rest finely chopped, or baby spinach


    1. To prepare the dressing, place the oil, molasses, cumin, garlic powder, onion powder and salt and pepper in a mixing bowl. Whisk together until well-blended.
    2. To prepare the salad, add the beans, bell pepper, shrimp, and scallions to the dressing and combine to coat well. Place a lettuce leaf on each of 4 serving plates and top with the chopped lettuce. Spoon the bean and shrimp mixture over the lettuce and drizzle over any remaining dressing left in the bowl.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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