Though our summer here in middle Tennessee has been unusually rainy, it’s still been hot (and humid) enough to justify an overabundance of salads as entrees. This time, however, I nixed the lettuce (of course, this recipe can certainly be served on a bed of iceberg or romaine). Regardless, it’s a delicious summer meal that will have forks chasing around every last bean and avocado bit. Enjoy!

Shrimp-Black Bean-Avocado Salad

2-15 oz cans black beans, drained and rinsed

1 lb cooked medium-sized shrimp, peeled, deveined, and tailless

1 small red onion, diced small

1 ripe avocado, pitted, peeled, and diced

1-1/2 cups diced tomatoes

2 tbsp minced jalapeno

2 tbsp olive oil

juice of 1 lime

1 tsp dried oregano

1/2 tsp ground cumin

1/2 tsp sea salt

1/4 cup chopped cilantro

lettuce (optional)

Tortilla chips (optional)

1) To large bowl add black beans, shrimp, red onion, avocado, tomatoes, and jalapeno; gently mix

2) Add olive oil, lime juice, oregano, cumin, and sea salt; gently mix

3) If you go the lettuce route, first divide lettuce between 4 plates; divide shrimp salad between servings, sprinkle with cilantro, and add a few tortilla chips on the side (optional); serve!

Servings: 4-6

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