Shrimp Salad with Black Beans and Avocado

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners

Dietary guidance: n d 


3/4 lb. shrimp (any size)
1 1/2 c. cooked or canned black beans, drained
2 Tbsp olive oil or more as needed
1/4 c. freshly squeezed orange juice, or more if needed
1 ripe tomato, chopped
1 ripe avocado, chopped
1/2 cup diced red onion
1 garlic clove, minced
1 Tbsp chili powder
1/2 c fresh cilantro or parsley, chopped
freshly ground black pepper to taste
salt, to taste


Brong about 2 quarts of water to a boil and salt it. Add the shrimp and reduce heat to medium. Cook for about four minutes or until shrimp are pink and firm. Drain and run under cold water. Peel the shrimp and cut them into bite size pieces. Transfer to a large bowl and toss with the black beans, olive oil, orange juice, tomato, avocado, onion, garlic, chili powder, salt and pepper. Taste and adjust seasoning. If mixture is dry, add a little more olive oil and orange juice. Stir in cilantro or parsley and serve chilled.


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