Simple and Quick.

One of my favorite recipes since having a baby is this black bean and corn salad with cajun shrimp. Not only does it taste wonderful but it is a true ten minute dish.

First, for the black bean and corn salad you will need 2 Roma tomatoes, 1 red onion, 1 avocado, a few sprigs of fresh cilantro, 1 lime, 1 can of corn and one can of black beans. Next, dice up the tomatoes, onion and avocado. Chop the cilantro finely.

Drain the can of corn and black beans and add to the bowl.

Add 1 tsp of cumin and cayenne pepper, a pinch of black pepper, and salt to taste. Then squeeze one entire lime over the salad.Now just mix those ingredients together and let it sit in the refrigerator while you work on the shrimp.

Heat one tablespoon of olive oil in a skillet on a medium flame. This dish is for two so I like to use 12 jumbo white gulf shrimp, but you can use any kind of shrimp you like. In a bowl, add the shrimp, 1 tablespoon of olive oil, a tsp of cumin and 1 tsp of cajun seasoning. A pinch of cayenne pepper and a pinch of salt. Mix together. Then cook your shrimp in your heated skillet for about two minutes on each side, or until they turn that beautiful shade of pink.

Plate and enjoy with a glass of white wine!

black bean and corn salad with cajun shrimp.

Ingredients

2 roma tomatoes 1 red onion 1 avocado fresh cilantro 1 can of corn (drained) 1 can of black beans (drained) 1 tsp cumin 1 tsp cayenne pepper pinch of black pepper salt to taste ​fresh lime juice

​Instructions

Dice tomatoes, avocado, red onion and cilantro. Drain the can of corn and black beans. Mix all ingredients together in a bowl. Add cayenne pepper, cumin, black pepper, salt to taste, and the juice from one whole lime. Mix all the ingredients together and refrigerate. Take 12 jumbo white shrimp and toss with olive oil, cumin, cajun seasoning, and a pinch of cayenne and salt. Cook shrimp in a preheated skillet with one tbs of olive oil. Allow shrimp to cook for 2 minutes on each side or until turning pink. Plate the black bean and corn salad with the warm shrimp on top for a simple and quick supper. Enjoy!