Black Beans and Avocado with Shrimp
Thick-skinned fruits that range from bright green to purplish black, avocados are loaded with nutrients. If you plan to eat them right away, choose avocados that yield to gentle pressure. If you’re buying them for later in the week, chose slightly underripe avocados; they will ripen at room temperature in a few days.
- 1/2 cup finely chopped red onion
- 2 cans (each 14 1/2 oz.) black beans
- 1/4 cup fresh lime juice
- 1 1/2 Tbs. olive oil
- 1 jalapeño chili, seeded and minced
- 3/4 tsp. dried Mexican oregano, crumbled
- 3/4 tsp. ground cumin
- 1/2 tsp. salt, plus more, to taste
- 2 ripe avocados
- 1 lb. cooked medium shrimp, peeled and deveined
- 1/2 cup chopped fresh cilantro
Put the onion in a fine-mesh strainer and rinse under cold running water. Drain well. Put the black beans in a colander, rinse under cold water and drain.
In a bowl, stir together the onion, beans, lime juice, olive oil, jalapeño, oregano, cumin and salt. At this point, the salad can be covered and refrigerated for up to 1 day.
Just before serving, halve and pit the avocados. Scoop the flesh from the peel and cut into 1-inch chunks. Gently fold the avocado, shrimp and cilantro into the salad. Adjust the seasoning with salt. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).