Crispy Shrimp Chip Black Bean Salad
A crunchy, vibrant Tex-Mex salad with black beans, corn, and avocado tossed in a lime-cilantro dressing, topped with shrimp chips for that viral crunch. Ready in 15 minutes, completely addictive.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
freshlightquicktex-mexvegetariangluten-freebeanscrispy
Ingredients
- 1 can (15 oz) black beans, canned (drained and rinsed)
- 1 cup corn (fresh or frozen, thawed)
- 1 medium red bell pepper, diced
- 1 ripe avocado, sliced
- ¼ medium red onion, thinly sliced
- 1 whole lime (juiced) + lime zest
- ¼ cup fresh cilantro, chopped
- 1 cup (crushed for topping) shrimp chips
Instructions
- 1
Combine black beans, corn, bell pepper, and red onion in a large bowl.
- 2
Squeeze lime juice over the mixture, add lime zest and cilantro, then toss gently.
- 3
Season with salt and pepper to taste.
- 4
Fold in avocado slices just before serving so they don't bruise.
- 5
Divide between bowls and crown with crushed shrimp chips for crunch.
Tools you’ll need
- large mixing bowl
- cutting board
- knife
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