Grilled Shrimp Tacos with Black Bean and Corn Salad

Ingredients

• 15 oz black beans (canned, rinsed and drained)
• 15 oz corn (canned, drained)
• 2 pcs red bell pepper (medium, finely diced)
• 1 pcs red onion (medium, finely chopped)
• 1 cup cilantro (fresh, chopped)
• 1 pcs jalapeño (optional, minced, seeds removed for less heat)
• 0.33 cup olive oil (extra virgin)
• 0.33 cup lime juice (freshly squeezed, from 3-4 limes)
• 1.5 tsp ground cumin
• 1 tsp agave nectar (optional, to balance the acidity)
• 1 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the lime dressing

   • In a small bowl or jar, combine the olive oil, fresh lime juice, ground cumin, agave nectar (if using), salt, and black pepper.
   • Whisk vigorously or shake the jar until the dressing is well emulsified.
   • Taste and adjust seasoning if needed. You might prefer more salt or a little more lime.
2. 2

   Combine the salad ingredients

   • In a large mixing bowl, add the rinsed and drained black beans and the drained corn.
   • Add the diced red bell pepper, finely chopped red onion, chopped cilantro, and minced jalapeño (if using).
   • Gently toss the vegetables together to distribute them evenly.
3. 3

   Dress and serve

   • Pour the prepared lime dressing over the bean and corn mixture.
   • Toss everything together until all the ingredients are lightly coated in the dressing.
   • For best flavor, let the salad sit for at least 10 minutes before serving to allow the flavors to meld.