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