Name: Lime Cilantro Shrimp and Black Bean Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 (15-ounce) can black beans, drained and rinsed (no salt added); 1 medium ripe avocado, diced into bite-sized pieces; 1 medium jalapeno pepper, sliced into thin rounds; 1 small serrano chile pepper, finely minced (optional, seeds removed for less heat); ½ medium cucumber, diced into bite-sized pieces; ⅓ cup fresh cilantro, finely minced or to taste; 3 tablespoons olive oil; 1 pound large shrimp, cleaned and deveined (12-15 count); 1 to 2 teaspoons cumin, or to taste; 1 teaspoon kosher salt, or to taste; 1 teaspoon freshly ground black pepper, or to taste; ¼ to ⅓ cup freshly squeezed lime juice; 2 to 4 tablespoons honey, or to taste

Description

This Lime Cilantro Shrimp and Black Bean Salad combines the invigorating zest of lime with the creamy texture of avocado and the succulent taste of shrimp, making it a must-try dish for anyone who enjoys a refreshing, flavorful meal. The mix of spicy jalapeno and serrano peppers adds a kick that balances the dish’s freshness, making each bite a delightful experience.Perfect for a light lunch or as part of your dinner spread, this salad is not only pleasing to the palate but also to the eyes, with its colorful composition and enticing aroma. It’s a testament to how simple ingredients can be transformed into a meal that feels both gourmet and heartily homemade. Ideal for busy weeknights or leisurely weekend dining, it’s a versatile dish that’s sure to impress.

Ingredients

Scale

1 (15-ounce) can black beans, drained and rinsed (no salt added)
1 medium ripe avocado, diced into bite-sized pieces
1 medium jalapeno pepper, sliced into thin rounds
1 small serrano chile pepper, finely minced (optional, seeds removed for less heat)
½ medium cucumber, diced into bite-sized pieces
⅓ cup fresh cilantro, finely minced or to taste
3 tablespoons olive oil
1 pound large shrimp, cleaned and deveined (12–15 count)
1 to 2 teaspoons cumin, or to taste
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
¼ to ⅓ cup freshly squeezed lime juice
2 to 4 tablespoons honey, or to taste

Instructions

In a large bowl, combine black beans, avocado, jalapeno, serrano chile (if using), cucumber, and cilantro. Set aside.
Heat olive oil in a medium skillet over medium-high heat. Add shrimp, sprinkle evenly with cumin, salt, and pepper. Cook for about 2 minutes.
Flip shrimp, reduce heat to medium-low, add lime juice and honey. Stir to combine and continue cooking until shrimp are done, about 2 more minutes.
Taste and adjust seasoning with additional lime juice, honey, salt, pepper, or cumin if desired.
Transfer shrimp and all the sauce into the bowl with the black bean mixture. Stir to combine well.
Serve immediately, or store in an airtight container in the refrigerator for up to 2 days. Note that the avocado may brown and the vegetables will soften over time.

Prep Time: 10 minutes
Cook Time: 5 minutes

Nutrition

Calories: 320