Mexican Black Bean and Scallop Salad
with Queso Blanco
Sautéed scallops, black beans, corn, jalapeño, red onion, cilantro and crumbled queso blanco cheese tossed in a zesty citrus vinaigrette.
1/2 cup orange juice
2 tablespoons lime juice
1 teaspoon extra-virgin olive oil
Zest of 1 lime
12 ounces bay scallops, rinsed and patted dry
4 cups cooked black beans or 2 (15-ounce) cans black beans, rinsed and drained
1 cup (4 ounces) Wisconsin Queso Blanco cheese, crumbled
1 medium jalapeño chile, seeded, finely chopped
1 cup frozen corn, thawed
1/2 cup red onion, chopped
1/4 cup fresh cilantro, chopped
2 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme
1 small head Boston lettuce
- In a small bowl, whisk together juices, olive oil and lime zest; set aside.
- In a small skillet, bring 1 cup water to a boil. Add scallops; cook over medium-low heat for 3 minutes, or until scallops are just cooked through.
- Using a slotted spoon, transfer scallops to a large bowl; add remaining ingredients, except lettuce. Pour reserved dressing over top; toss well to combine. Cover; refrigerate 2 hours to let flavors blend.
- To serve, let scallop salad stand for 15 minutes at room temperature. Arrange lettuce leaves on 4 serving plates; spoon an equal amount of salad onto each plate.
Makes 4 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.