Recipe courtesy Susannah Locketti
- 15.5 oz. can black beans, drained and rinsed
- 2 chopped tomatoes, or 1 cup halved cherry tomatoes
- Corn kernels cut from two ears of fresh corn
- 1/2 cup sliced scallions
- 2 cloves minced garlic
- 1/4 cup olive oil
- Juice and zest from 1/2 lime
- 8 oz. jumbo shrimp, shelled, deveined and halved down the middle
- Ground cumin or any other Mexican seasoning
- Salt and pepper
- Olive oil cooking spray
In a large bowl, combine black beans, tomatoes, corn, scallions, garlic, olive oil, lime juice and salt and pepper. Toss to coat evenly. Set aside while you season the shrimp with Mexican seasonings, salt and pepper. Over medium heat, coat a grill pan or sauté pan with cooking spray and quickly cook shrimp about two minutes (until salmon-colored). Place black bean salad in a pretty serving dish and top with the cooked shrimp. Garnish with additional slices of scallions.
Susannah’s Time- & Money-Saving Sense:
• The summer bean salad requires limited cooking, which saves a ton of time. I’ve also used seasonal ingredients, which saves you money.
• I managed to buy shrimp for about $6 per pound. I only used half a pound, but sliced the shrimp down the middle to double the appearance of the shrimp in the dish. Shrimp also cooks up in a matter of minutes.
• The black beans in the summer salad keep the protein in the dish up, at a more affordable price than the shrimp; plus, they add color and fiber. I love to combine an expensive protein with a more cost-effective protein to keep my recipes affordable yet indulgent.
• Having a well-stocked pantry kept the price of this dish down. Always have olive oil, garlic and assorted seasonings on hand, because they will be used constantly in dinners. Buy the olive oil in bulk to save even more money.
• Serve this over whole grain or white rice if you have it on hand.
• Any other summer veggie will work well in the bean salad. Feel free to use up whatever you have in the crisper. (Just dice them up small.) Red onion would work really well here.
• Diced avocado would be amazing in this!
• Cider vinegar will make an adequate substitute for the lime juice. Use 2 tablespoons.