This salad is one of my favorites for nights when I want something healthy and fast. Although it makes for a great dinner during the summer, it is also good in the winter when you’re still craving something light and flavorful!
Ingredients (serves 4)
2 cans of black beans, rinsed and drained
4 ears of fresh corn cut from the cob (could do 2 cups of frozen corn, but make sure to fully defrost if you do)
2 peppers (red, yellow or orange), chopped
3 cloves of garlic, minced
2 tablespoons of onion, minced (can do purple onion, sweet onion or shallots)
1/4 teaspoon cayenne pepper
8 tablespoons olive oil
1 tablespoon lime zest
Juice of 1 lime
2 avocados, cut into small cubes
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 tablespoon cumin
2 cups frozen shrimp (could do more or less, depends on how much you want)
1. To get started, mix all of the salad ingredients except for the avocado. Once they are mixed, add the avocado on the top. Then set aside.
2. Cook your frozen shrimp in a pan on the stove over medium heat. You may need to drain liquids after a few minutes. Continue cooking until they are hot to the touch. Then remove any excess liquid. Mix the chili powder, garlic powder, and cumin in a bowl. Place all of the shrimp in the bowl and mix until they are fully covered in the spices. Then place on top of the salad.
That’s it! This salad lasts well. We generally eat half one night, and the other half the next night. My only recommendation would be to add the avocado right before eating. So if you’re saving half of the salad for another day, wait to place avocado in that half until the day of.