Shrimp and Black Bean Salad with Cilantro, Cumin, and Lime

Ingredients

• 20-25 frozen cooked and peeled shrimp, thawed; 51-60 size
• 1 can black beans, rinsed well
• 1/4 cup sliced green onion
• 1 red bell pepper, seeds removed and chopped in pieces about 1/2 inch square
• 1/2 – 1 cup coarsely chopped cilantro
• 1/4 cup neutral flavored oil
• 1 1/2 T fresh squeezed lime juice
• 1/4 cup finely chopped cilantro
• 1 tsp. Green Tabasco Sauce
• 1/2 tsp. ground cumin, or more to taste
• 1/2 tsp. ground chili powder
• Generous pinch salt

Directions

1. If you can, move the shrimp to the refrigerator to defrost overnight; if time is tight, leave them in the bag and thaw them in cold water. Once thawed, drain them thoroughly and blot them dry with paper towels.
2. Pour the black beans into a colander and rinse until the bubbles disappear. Let them drain very well, and if they still seem damp, gently dry them with paper towels.
3. Fit a food processor with the steel blade. Add the neutral oil, fresh lime juice, the 1/4 cup finely chopped cilantro, Green Tabasco Sauce, cumin, chile powder, and salt, then pulse for about 1 minute, until the cilantro is minced into the dressing and everything looks blended.
4. Combine the shrimp and beans with about half the dressing. Refrigerate the mixture to marinate for one hour, or for as long as you can manage if you need to finish the salad sooner.
5. While that chills, cut the red bell pepper open, discard the seeds, and chop the pepper into pieces about 1/2 inch square.
6. Cut the green onion until you have 1/4 cup, using more if you are skipping the cilantro.
7. Stir the green onion, chopped red bell pepper, and chopped cilantro into the marinated shrimp and beans.
8. Add more dressing until the salad is as moist as you like it. You may not use every bit of the dressing. Leftover salad can be refrigerated overnight, and it should still be good for dinner the next day.