So you marinate about eight ounces of shrimp like so. I used my food processor to make the marinade because I’m fancy like that and also I like making more dishes for Chris to wash.
Then, in a large bowl, mix together:
2 cans of black beans, rinsed
1 can of corn, drained
1 bell pepper
3 scallions
1/2 of a red onion
1 medium tomato
cilantro
In a separate bowl, for the dressing:
1/3 cup vegetable stock (approximately)
juice and zest from one lime
1 T honey
2 cloves garlic
1 t cumin
1 t paprika
1 t chili powder
Hot sauce to taste
salt and pepper
Add the dressing to the black bean mixture and mix. In a pan, cook shrimp with the marinade until pink and cooked through, then add shrimp and cooked marinade to black beans and toss together. Makes about four servings, give or take a little.
[...] Black bean, corn and shrimp salad: [...]
I made this for dinner tonight—omg SO GOOD! i really love cilantro and lime, it just makes everything taste so light and fresh. yum yum yum!
[...] also made black bean and corn salad for the barbecue, minus the shrimp, and used it as a dip for tortilla chips. Here is a little [...]
[...] gladly continue sharing my amazing and delicious kitchen creations with you. Last night was Black Bean, Corn, and Shrimp Salad it was so good! Really light and refreshing. The fresh cilantro and lime juice along with the [...]
[...] days. And also all my faithful readers (aka Aliza and my Mom) can look forward to a delicious Black Bean, Corn, and Shrimp Salad review tomorrow because my camera is downstairs and I am way to tired (err…lazy) to get it [...]
[...] Recipe here. [...]