Shrimp and Black Bean Salad with Cilantro, Cumin and Lime

This is a refreshing, light "salad" that requires no cooking and feels more like a fancy shrimp side dish ... but it can be eaten either way.

Total Time: 1 Hour, 10 Minutes (Prep- 1 Hour, 10 Minutes)

Servings: 4

Ingredients

For the salad

• 20-25 frozen cooked and peeled shrimp, thawed

• 1 can (15 oz) black beans, rinsed well (or use 1 1/2 cups cooked black beans)

• 1/4 cup sliced green onion

• 1 red bell pepper, seeds removed and chopped in pieces about 1/2 inch square

• 1/2 - 1 cup coarsely chopped cilantro

For the dressing

• 1/4 cup natural flavored oil

• 1 1/2 tablespoons fresh squeezed lime juice

• 1/4 cup finely chopped cilantro

• 1 teaspoon Green Tabasco Sauce (or your favorite hot sauce or cayenne pepper)

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground chili powder

• Salt

Instructions

1. Thaw shrimp in refrigerator overnight if possible (or thaw in the bag in cold water). Drain well, then pat shrimp dry with paper towels.

2. Rinse black beans in colander until no more foam appears, then drain and pat dry with paper towels.

3. In food processor with steel blade, pulse together oil, lime juice, 1/4 cup chopped cilantro, green Tabasco, cumin, chile powder, and salt about 1 minute, until cilantro is finely chopped and ingredients are well combined.

4. Mix about half of the dressing with beans and shrimp and let marinate in refrigerator.

5. While the shrimp and beans marinate, remove the seeds from the red bell pepper and chop into pieces about 1/2-inch square. Slice enough green onion to make 1/4 cup (or more if you're not adding the cilantro).

6. Add green onion, chopped red bell pepper and chopped cilantro to shrimp and black bean mixture. Add additional dressing until salad is as moist as you prefer, and enjoy.