Zesty Shrimp & Black Bean Salad

Zesty Shrimp & Black Bean Salad
Bryan McCay
Provided by:
total prep 273 calories/serving
Loaded with fresh tomatoes, peppers and cilantro and seasoned with cumin and chile, this shrimp and black bean salad recipe has all the flavors of a great fresh salsa and is a quick and easy no-cook recipe. Serve with tortilla chips or fresh corn tortillas.

Ingredients

  • 1/4 cup cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon minced chipotle chile in adobo (see Tips), or more to taste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 pound peeled and deveined cooked shrimp (see Tips), cut into 1/2-inch pieces
  • 1 15-ounce can black beans, rinsed
  • 1 cup quartered cherry tomatoes
  • 1 large poblano pepper or bell pepper, chopped
  • 1/4 cup chopped scallions
  • 1/4 cup chopped fresh cilantro

Directions

  • 1. Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat. Serve room temperature or cold.
  • To Make Ahead: Cover and refrigerate for up to 1 day.

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