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!
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
TAMARA LEIGH: The Kitchen Novelist 