Black Bean Shrimp Salad
This vibrant salad combines juicy shrimp, protein-rich black beans, fresh vegetables, and a zesty lime dressing for a refreshing, healthy meal perfect for lunch or dinner.
Equipment
- 1 skillet for cooking shrimp
- 1 large bowl for mixing salad
- 1 small bowl for dressing
Ingredients
- 1 lb shrimp peeled and deveined
- 2 cups cooked black beans drained and rinsed
- 1 cup cherry tomatoes halved
- 1 small red bell pepper diced
- ½ red onion finely chopped
- 1 avocado diced
- 2 tablespoons fresh cilantro chopped (optional)
- 2 tablespoons olive oil
- zest and juice of 1 lime
- 1 clove garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- salt and freshly ground black pepper to taste
Instructions
- Pat shrimp dry and season with salt, pepper, ground cumin, and paprika.
- Heat olive oil in a skillet over medium-high heat.
- Cook shrimp for 2 to 3 minutes per side, until pink and fully cooked. Remove from heat and let cool slightly.
- In a large bowl, combine black beans, cherry tomatoes, red bell pepper, red onion, avocado, and cilantro.
- In a small bowl, whisk together olive oil, lime zest, lime juice, and minced garlic.
- Season the dressing with salt and black pepper to taste.
- Add the cooked shrimp to the salad bowl.
- Pour dressing over the salad and toss gently to combine.
- Serve immediately or chill briefly for enhanced flavor.
Notes
- Do not overcook shrimp; they should remain pink and firm.
- Add avocado just before serving to prevent browning.
- Pairs well with warm tortillas, chips, or over greens.
- Lime flavor deepens after resting; adjust seasoning as needed.