Sauteed Shrimp on Warm Black Bean Salad

Submitted by:The Core Diet

Not sure what to do with those cans of black beans sitting in your cupboard?  This is a great option for lunch or even as a side dish for dinner (smaller portion).  This is a fast recipe to prepare and cook! 


  • 1 1/4 large shrimp, shelled and deveined
  • 1 lime
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1 small onion; chopped
  • 1 medium red pepper; chopped
  • 1 teaspoon ground cumin
  • 1 can (15-19 oz.) black beans; drained
  • 2 tablespoons fresh, chopped cilantro leaves
  • 3/8 teaspoon ground pepper


1. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper.  In skillet, cook over medium with 1 teaspoon olive oil until opaque - about 6 minutes.

2. Grate 1 teaspoon lime peel; squeeze 2 tablespoons lime juice.  Set aside.

3. Transfer shrimp to small bowl. In same skillet, heat remaining olive oil, add onion and red pepper; cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 3 minutes or until heated through.

Spoon black bean mixture onto plates; top with shrimp; sprinkle with chopped cilantro.

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