Ingredients:<\/p>\n
- \n
- red onion, 1\/2 cup finely chopped<\/li>\n
- black beans, 2 cans (14 1\/2 oz. each)<\/li>\n
- lime juice, 1\/4 cup<\/li>\n
- olive oil, 1 1\/2 Tbsp<\/li>\n
- jalapeno, 1, seeded and minced<\/li>\n
- dried Mexican oregano, 3\/4 tsp crumbled<\/li>\n
- ground cumin, 3\/4 tsp<\/li>\n
- salt<\/li>\n
- ripe avocados, 2<\/li>\n
- cooked shelled medium shrimp, 1 lb or 1 lb grilled chicken<\/li>\n
- cilantro leaves, 1\/2 cup chopped<\/li>\n<\/ul>\n
Put onion in a fine-mesh strainer and rinse under cold running water. Drain well. Put black beans in a colander, rinse under cold water, and drain.<\/p>\n
Stir together onions, beans, lime juice, jalapeno, oregano, cumin and 1\/2 tsp salt (or in my case about a tsp of garlic salt!) At this point, salad can be refrigerated for up to 1 day.<\/p>\n
Just before serving, halve and pit avocados. Scoop flesh from peel and cut into 1-inch chunks. (At this point if you are using chicken, you need to cut it up into 1-inch chunks.) Gently fold avocado, shrimp or chicken, and cilantro into salad and season to taste with additional salt (or garlic salt) if desired.<\/p>\n
![\"\"](\"http:\/\/joelovesevie.com\/wp-content\/uploads\/2012\/07\/IMG_9759.jpg\" "\\"IMG_9759\\"")
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