Recipe By Chef Jim Coleman

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

Ingredients

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

Directions

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.