Grilled Shrimp and Black Bean Salad

Tex-Mex black bean salad turns into a great summer supper when you add grilled shrimp. Rinsing the black beans removes excess sodium.

PREP: 15 minutes      GRILL: 3 to 4 minutes

MAKES: 4 main-dish servings

1 lime

2 cans (15 to 19 ounces each) black beans, rinsed and drained

2 small ripe plum tomatoes (about 4 ounces each), chopped

2 green onions, thinly sliced

1 small yellow pepper, stem and seeds removed, chopped

1 jalapeño chile, seeded and finely chopped

½ cup loosely packed fresh cilantro leaves, chopped

1 tablespoon olive oil

34 teaspoon salt

1 pound large shrimp, shelled and deveined

1 lime, cut into wedges

1. Prepare outdoor grill for direct grilling over medium-high heat.

2. Meanwhile, from lime, grate ½ teaspoon peel and squeeze 2 tablespoons juice. In large bowl, stir lime juice, ¼ teaspoon peel, beans, tomatoes, green onions, yellow pepper, jalapeño, cilantro, oil, and ½ teaspoon salt. Set aside at room temperature while you grill shrimp. Makes about 5 cups.

3. Rinse shrimp with cold running water; pat dry with paper towels. In medium bowl, toss shrimp with remaining ¼ teaspoon each lime peel and salt.

4. Place shrimp on hot grill rack (or hot flat grill topper) and grill just until opaque throughout, 3 to 4 minutes, turning over once.

5. Stir half of shrimp into bean salad; top with remaining shrimp. Serve with lime wedges.

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EACH SERVING: About 290 calories, 31g protein, 41g carbohydrate, 5g total fat (1g saturated), 180mg cholesterol, 890mg sodium

THE INS AND OUTS OF ENDIVE

Pay less attention to the size and shape of the head of Belgian endive, which can vary, than to the color of this mildly bitter vegetable. It should be ivory, with pretty pastel-yellow leaf tips. Also called witloof (white leaf), Belgian endive is cultivated in complete darkness to prevent it from turning green and very bitter; the labor-intensive growing process involves harvesting the plant, cutting off the outer leaves, and planting it again. The best heads are crisp, firmly packed, and shipped between layers of opaque waxed paper to keep out the light. At home, wrap the endive in a paper towel, place in a plastic bag, refrigerate, and use within a few days.