Why Make This Recipe
Lime Cilantro Shrimp and Black Bean Salad is a bright and fresh dish that brings the flavors of the coast right to your table. It is not only delicious but also packed with protein and healthy ingredients. This salad is perfect for a quick lunch, light dinner, or a side dish for gatherings. The combination of shrimp, black beans, and veggies makes it nutritious, while the lime and cilantro dressing adds a refreshing zing.
How to Make Lime Cilantro Shrimp and Black Bean Salad
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions:
- In a large bowl, combine the shrimp, black beans, cherry tomatoes, avocado, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat.
- Serve immediately or refrigerate for a short time before serving.
How to Serve Lime Cilantro Shrimp and Black Bean Salad
This salad can be enjoyed on its own or served as a side dish with grilled meats or fish. You can also use it as a topping for tacos or burritos for an extra punch of flavor. Garnishing with extra cilantro or lime wedges can enhance the presentation and taste.
How to Store Lime Cilantro Shrimp and Black Bean Salad
If you have leftovers, store them in an airtight container in the refrigerator. It is best to eat the salad within a day for optimal freshness. The avocado can brown over time, so you may want to add it fresh if you know you will have leftovers.
Tips to Make Lime Cilantro Shrimp and Black Bean Salad
- To make preparation easier, use pre-cooked shrimp or shrimp that is already peeled and deveined.
- Adjust the lime juice according to your taste for added tanginess.
- If you like a bit of heat, consider adding diced jalapeños to the salad for an extra kick.
Variation
You can customize this salad by adding corn or diced bell peppers for additional flavor and crunch. You can also substitute the shrimp with grilled chicken or tofu for a different protein option.
FAQs
Q: Can I use frozen shrimp for this recipe?
A: Yes, frozen shrimp can work well. Just make sure to thaw them before cooking.
Q: Is this salad gluten-free?
A: Yes, all the ingredients in this salad are gluten-free, making it a great choice for gluten-sensitive diets.
Q: Can I make this salad in advance?
A: You can prepare the ingredients ahead of time, but it’s best to combine everything and add the dressing just before serving to keep the avocado fresh.
Lime Cilantro Shrimp and Black Bean Salad
Ingredients
Shrimp and Salad Base
- 1 lb shrimp, peeled and deveined Use pre-cooked shrimp for easier preparation.
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 each avocado, diced Best to add fresh if concerned about browning.
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped Garnish with extra cilantro for presentation.
Dressing
- 2 each limes, juiced Adjust lime juice for desired tanginess.
- 2 tablespoons olive oil
- Salt and pepper to taste Add based on personal preference.
Instructions
Preparation
- In a large bowl, combine the shrimp, black beans, cherry tomatoes, avocado, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat.
Serving
- Serve immediately or refrigerate for a short time before serving.
- Enjoy on its own or as a side with grilled meats or fish.
- Use as a topping for tacos or burritos for extra flavor.
