Sauteed Shrimp on Warm Black Bean Salad

Made this simply light and delicious dinner last week!! So yummy and very healthy. Sometimes different recipes can scare me, because I think they will be alot of work. That was how this one was. I had gotten a Good Housekeeping magazine from someone awhile ago, and found this recipe in it. It sounded and looked so yummy, but I thought it was going to be alot of work!!! It was really quite easy and didn't take a whole lot of time either!! Always a plus!!




Sauteed Shrimp on Warm Black Bean Salad
submitted by Camille

1 1/4 lbs shrimp, shelled and deveined
2 tsp. olive oil
1 lime
1 small onion, chopped
1 medium red pepper, chopped
1 tsp. ground cumin
1 can (15-19oz) black beans, rinsed and drained
2 Tbsp. chopped fresh cilantro leaves

Sprinkle shrimp with 1/4 tsp salt and 1/8 tsp pepper. In 12 inch nonstick skillet, heat 1 teaspoon olive oil on medium heat. Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently.

Meanwhile, from lime, grate 1 tsp peel and squeeze 2 Tbsp juice. Set aside.

Transfer shrimp to small bowl; cover with foil to keep warm. In same skillet, heat remaining 1 tsp olive oil on medium heat 1 minute. Add onion and red pepper, and cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 tsp salt, and 1/4 tsp pepper. Cook 3 minutes or until heated through. Spoon black bean mixture onto 4 dinner plates. Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro.