SHRIMP-BLACK BEAN-AVOCADO SALAD

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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