Shrimp, Mango, Avocado, Black Bean Salad with Chile-Lime Dressing
Ingredients
Scale
- 1 lb. shrimp, cleaned, shells removed
- 2 cans black beans, rinsed and drained
- 1 bag frozen mango chunks, defrosted and drained or 2 fresh mangos, cut up
- 2 avocados, cut in bite sized chunks and tossed with 1 Tbls. lime juice to prevent browning
- 2 scallions, sliced
- 1/2 C. chopped fresh mint, or cilantro, or combination of both
For the Dressing:
- 1 Lime, juiced
- 2 tsp. white balsamic vinegar
- 1/2 tsp. ground cumin
- 1/2 tsp. chile powder
- salt to taste
- 4 Tbls. olive oil
Instructions
- Preheat oven to 425 degrees. Place shrimp on baking sheet. Toss with 1 tablespoon olive oil, a little salt & pepper and sprinkle of garlic powder. Roast shrimp in oven for about 6 minutes, until shrimp is pink. Be careful not to overcook shrimp or it will become tough. Set aside and let shrimp cool.
- In small bowl, whisk together the dressing ingredients and set aside.
- Add shrimp, beans, mango, avocado, scallions and mint/cilantro to bowl. Gently stir to combine ingredients (be careful that you don’t mix too hard or the avocado will get mushy). Alternatively, serve shrimp on the side.
- Add dressing to salad and gently stir to combine. Refrigerate until ready to serve.
Notes
Select avocados that are a bit on the firm side to prevent them from getting too mushy in the salad.
If you have fresh mango available, by all means use fresh! I had a bag of frozen mango chunks in the freezer and wanted to use them up so I just used that instead.
You could also grill the shrimp outside on the bbq or in a grill pan instead of roasting them in the oven.