Great cold salad for hot summer days! I like taking it on picnics.
1/4 cup apple cider vinegar
3 T extra virgin olive oil
1 T minced jalepeno pepper seeded
1 tsp ground cumin
dash of sea salt
1 lb. peeled cooked shrimp cut into 1/4 in peices
1 15oz can black beans drained and rinsed
1 cup quartered cherry tomatoes
1 large bell pepper chopped
1/4 cup chopped scallions
1/4 cup fresh cilantro
To prepare, whisk liquids and spices in a large bowl. Add shrimp, beans, tomatoes, pepper, scallions and cilantro; toss to coat. Serve room temperature or cold. I like to serve with chips or fresh sprouted grain corn tortillas.