Black Bean Salad with Shrimp


So are the lazy, hazy days of summer, when dinners are the quickest to make so we can enjoy those last few moments of the day before the sun goes down. Suppers of late have been ridiculously easy, so easy I thought twice about offering you this salad; I made it one night and takes about 15 minutes from start to finish, hardly a recipe! You have protein from the shrimp and beans, combine that with the sweetness from the tomatoes and the zing of the lime juice and you have a healthy and delicious meal in minutes! You can always add more vegetables, cucumbers and corn would be especially tasty, some creamy chopped avocado, and you could serve it on a bed of fresh lettuce. For vegetarians, you could substitute another bean, perhaps a high protein grain (quinoa, brown rice, or farro), or some sautéed tofu. And it’s healthy enough you won’t feel badly about going back for seconds!

Black Bean Salad with Shrimp
Some people have an aversion to cilantro, so that is an optional addition to the end of the dish. I had some leftover from the farmer’s market and it was a delicious addition to what was already a tasty dish! 

2 cups of black beans or a 14 oz. can, drained and rinsed
1-2 cups (depending on the size) of shrimp, poached
1-2 cloves of garlic, minced
1 tsp. oil
½-¾ cup of grape tomatoes, sliced in half vertically
⅓ cup or so of chopped scallions
1 jalapeno, seeded (if you want less heat) and minced (optional for those who don’t like it hot)
Juice of one lime
Salt and pepper, to taste
Cilantro, for topping (optional)

1. In a small skillet, warm about a teaspoon of oil. Add the garlic, saute until soft. Add the shrimp and cook over low heat until they turn pink. Set aside.
2. In a bowl, add the beans, tomatoes, scallions, and jalapeno and stir. Mix in the shrimp and garlic, add the lime and salt and pepper to taste. Top with cilantro, if using.


3 thoughts on “Black Bean Salad with Shrimp

  1. Pingback: Summer Celebrations | My Vermont Kitchen

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