Super Easy Black Bean Shrimp Salad

 It doesn't get easier than this. You can make this the night before and it's a great lunch salad. After seeing this recipe pop up on a million "Easy Lunch" lists from Eating Well, I knew I had to add to my rotation. I tweaked a few things and make it more "salad" like for my taste. But kudos to Eating Well for a great concept. Buying precooked shrimp makes this a breeze. This could make a good taco filling with corn tortillas too. 

Super Easy Black Bean Shrimp Salad

• 1 lb cooked peeled and de-veined shrimp, cut into bite sized pieces (I buy frozen and thaw quickly under cold water, it only takes a few minutes) 
• 1 bunch cilantro, roughly chopped
• 1 pint cherry tomatoes, quartered
• 1 poblano pepper, chopped
• 1 15 oz. can of black beans, rinsed
• 1 bunch green onions minced
• 4 cups mixed baby greens
• 1/3 cup apple cider vinegar
• 2 garlic cloves minced
• salt and pepper
• 2 tablespoons olive oil 
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon minced chipolte pepper in adobo sauce
• 1 avocado, diced

1. Whisk vinegar, oil, garlic, chipotle, cumin, chili powder and salt and pepper in a large bowl.
2.  Add shrimp, beans, tomatoes, poblano, green onions and cilantro; toss to coat. 
3. Serve over mixed baby salad greens, top with avocado.