Personal

Car Stuff

Extras

Zesty Shrimp & Black Bean Salad

Loaded with fresh tomatoes, peppers and cilantro and seasoned with cumin and chile, this shrimp and black bean salad recipe has all the flavors of a great fresh salsa and is a quick and easy no-cook recipe. Serve with tortilla chips or fresh corn tortillas.
From: eatingwell.com SERVES 4, about 1 1/2 cups each

1/4 cup cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon minced chipotle chile in adobo (see Tips), or more to taste
1 teaspoon ground cumin
1/4 teaspoon salt
1 pound peeled and deveined cooked shrimp, cut into 1/2-inch pieces
1 15-ounce can black beans, rinsed
1 cup quartered cherry tomatoes
1 large poblano pepper or bell pepper, chopped
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro

Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat. Serve room temperature or cold.

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Tips: Peppers, chipotle, in adobo sauce: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Cans, once opened, keep up to 2 weeks in the refrigerator or 6 months in the freezer.