Lime Cilantro Shrimp and Black Bean Salad
A bright and fresh salad combining shrimp, black beans, and veggies, topped with a lime and cilantro dressing for a nutritious and delicious meal.
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.
Notes
This salad is gluten-free. Store leftovers in an airtight container and consume within a day for optimal freshness. If desired, add diced jalapeños for a kick or customize with corn or bell peppers.