Zesty Lime Cilantro Shrimp And Black Bean Salad Recipes

LIME CILANTRO SHRIMP AND BLACK BEAN SALAD

Lime Cilantro Shrimp and Black Bean Salad image

Lime Cilantro Shrimp and Black Bean Salad - Tender juicy shrimp, black beans, avocado, cilantro, and more coated in a lime sauce that's a FIESTA in your mouth!! An EASY and HEALTHY Mexican-inspired salad that's ready in 10 minutes!!

Provided by Averie Sunshine

Time 15m

Number Of Ingredients 13

Ingredients

one 15-ounce can black beans, drained and rinsed (I use no salt added)
1 medium ripe avocado, diced into bite-sized pieces
1 medium jalapeno pepper, sliced into thin rounds
1 small serrano chile pepper, finely minced (remove seeds for less heat); optional
1/2 medium cucumber, diced into bite-sized pieces
1/3 cup fresh cilantro finely minced, or to taste
3 tablespoons olive oil
1 pound shrimp, cleaned and deveined (I used 12-15 count large shrimp)
1 to 2 teaspoons cumin, or to taste
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1/4 to 1/3 cup freshly squeezed lime juice
2 to 4 tablespoons honey, or to taste

Steps:

To a large bowl, add the black beans, avocado, jalapeno, optional serrano chile, cucumber, cilantro; set aside
To a medium skillet, add the olive oil, shrimp, evenly sprinkle with cumin, salt, pepper, and cook over medium-high heat for about 2 minutes.
Flip shrimp over, turn the heat to medium-low, add the lime juice, honey, stir to combine, and cook until shrimp are done, about 2 minutes. Taste the sauce. If desired, add additional lime juice, honey, salt, pepper, or cumin.
Transfer the shrimp and all the sauce to the bowl with the lettuce and vegetables. Stir to combine. Taste and make any other seasoning adjustments if necessary (I sprinkled with another 1/2 teaspoon cumin) and serve immediately. Salad is best fresh but will keep airtight in the fridge for up to 2 days, noting the avocado will oxidize and the vegetables will soften and release their natural juices as time passes.

Nutrition Facts : Calories 495 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 239 milligrams cholesterol, Fat 18 grams fat, Fiber 12 grams fiber, Protein 36 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 2112 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE

Black Bean Salad With Lime-Cilantro Vinaigrette image

A light & refreshing summer salad - takes a little time to get everything chopped, but it's definitely worth it in the end.

Provided by accidental glutton

Categories Black Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 (15 ounce) cans black beans, drained and rinsed
3 ears fresh corn, kernels cut off the cob
1/4 cup diced red onion
2 red bell peppers, diced
1 jalapeno pepper, seeded and diced
1/2 cup cilantro, chopped
2 tablespoons shallots, minced
2 avocados, diced
2 limes, zest of
9 tablespoons fresh lime juice
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 teaspoon cumin
2 teaspoons salt

Steps:

Combine all ingredients, except avocados, in a large bowl and mix well. Toss with desired amount of dressing.
Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.
Serve at room temperature.

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