Shrimp Salad with Black Beans and Avocado

• 3/4 pound shrimp (any size)
• 1 1/2 cups cooked or canned black beans, drained
• 2 tablespoons olive oil, or more as needed
• 1/4 cup freshly squeezed orange juice, or more as needed
• 1 ripe tomato, chopped
• 1 avocado, chopped
• 1/2 cup diced red onion
• 1 garlic clove, minced
• 1 tablespoon chili powder
• 1/2 cup chopped fresh cilantro
• freshly ground black pepper, to taste
• salt, to taste
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Bring about 2 quarts of water to a boil and salt it. Add the shrimp, reduce the heat to medium, and cook for about 4 minutes, or until they are pink and firm. Drain, reserving some of the cooking water, and run under cold water to chill.

Peel the shrimp and cut them into bite-size pieces if they’re large. Transfer to a large bowl, and toss with the black beans, olive oil, orange juice, tomato, avocado, onion, garlic, chili powder, and a sprinkling of salt and pepper. Taste and adjust the seasoning; if the mixture is dry, add a little more olive oil or orange juice or some of the shrimp-cooking water. Stir in most of the cilantro, then garnish with the rest and serve.

Read more: http://www.kitchendaily.com/recipe/shrimp-salad-with-black-beans-and-avocado-143371/#ixzz1FvindTNv