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Spicy Black Bean & Shrimp Salad

Nichole Furlong
  • 25 minutes
  • Serves

INGREDIENTS

1/2 lb

Shrimp, large raw

1

Avocado

1 15 ounce can

Black beans

2 tbsp

Cilantro, fresh

1 cup

Corn, kernels

1 cup

Grape tomatoes

2 cups

Kale

1/4 cup

Red onion

2 cups

Romaine lettuce

1 tbsp

Lime juice

1 tsp

Chili powder

1/2 tsp

Kosher salt

1 tsp

Paprika, smoked

1/4 tsp

Red pepper

2 tbsp

Olive oil

1 tsp

Cumin, ground