Lime Black Bean Salad with Shrimp
by Sarah W. Caron • March 24, 2011 • lunch, quick and easy, Recipes, salad, seafood • 8 Comments
When it comes to citrus, lime is my clear favorite. Yes, I like orange juice and the occasional grapefruit. And yes, lemon is perfect for some dishes. But I save my lovin’ for the lime.
Limeaid, lime in guacamole, Lime White Chocolate Cookies — I love it all. So, lime in a dressing? Naturally, when the idea popped into my head, I was all over it. Lime, olive oil, cumin, paprika … oh yea! And what could be better to toss it with than a fabulous black bean salad?
My mouth was watering thinking about it. Oh wait, it still is.
The tart lime, creamy avocado, sweet red peppers and meaty black beans go perfectly together. The shrimp finish off the salad so nicely, giving it substance.
I served this over Boston bibb lettuce leaves, but you could plate it over baby greens, rice or without any base. It’s all up to you on that one.
Another great thing about this salad? It’s ready in about 15 minutes. I pan-fried these extra-large shrimp, but any cooked shrimp will do — and if you use precooked shrimp, it’s even faster to whip up (maybe 10 minutes?). Perfect for a speedy lunch on a busy day.
What’s your favorite fast lunch?
Lime Black Bean Salad with Shrimp
Summary: A fresh, fast and filling salad with a homemade lime dressing
Ingredients
- 1 red bell pepper, diced
- 1 Hass avocado, diced
- 1 can black beans, drained and rinsed
- 1 lime, zested and juiced
- 1/4 cup extra virgin olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- salt and pepper, to taste
- 1 lb extra large or jumbo shrimp, cooked
Directions
- In a large bowl, toss together the red peppers, avocado and black beans.
- Whisk together the lime juice, zest, olive oil, cumin and paprika. Taste and season, as desired, with salt and pepper.
- Pour the lime mixture over the veggies/black beans and toss to coat.
- Divide the black bean salad evenly among four plates. Top each with shrimp and serve immediately.
Tips
Not a shrimp fan? You can substitute grilled chicken or skip the protein.
For a speedier version, use precooked shrimp.
Variations
Try serving this in a lettuce wrap!
Cooking time (duration): 15
Diet type: Pescatarian
Diet (other): Low calorie
Number of servings (yield): 4
Meal type: lunch
Copyright © 2011.
Recipe by Sarah W. Caron.
Microformatting by hRecipe.
I’m not a shrimp eater, but I think this would be fantastic even without it. Avocado, black beans, and lime? Yum!
Oh that salad looks so delicious. Refreshing and healthy. I think this is going to become my favorite go to lunch!
Gorgeous! And I love every component.
Lime with shrimp are a great duo and on a salad makes it better.
Lime is my favorite too! And now I want a lime milkshake.
Thank you all for the great comments!
Lime is a close match to my favorite calamansi. have you tried it? Shrimp with lime or calamansi is a perfect marriage. I just love the citrusy flavors wrapped around shrimp… oh now how my mouth waters. haha.
happy friday!
malou
This is exactly my kind of favorite dish! I love these flavors and shrimp and black beans.
I throw together all kinds of yummy salads with what I have on hand, which is usually something
southwestern-y.
I also looove tuna salad chopped up with a ton of veggies and miso paste. Mmm. (on my blog if your interested
Cheers!