Zesty Shrimp & Black Bean Salad

Zesty Shrimp & Black Bean Salad

by Dawn

Adapted from EatingWell:  July/August 2012

Ingredients

• 1-2 teaspoons Slap Ya Mama Original Cajun Seasoning
• 1/4 cup cider vinegar
• 3 Tablespoons extra-virgin olive oil
• 1 Tablespoon minced chipotle chile in adobo, or more to taste
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 pound peeled and deveined shrimp
• 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

Preparation

Season 2 quart waters with SYM seasoning and bring to a boil.  Add shrimp, reduce heat, and cook until shrimp are pink and firm.  Cool shrimp, and cut into 1/2” pieces.

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.

Serve with tortilla chips or fresh corn tortillas.  Cover and refrigerate for up to 1 day.