[BarTopDancer]

I discovered a delicious [shrimp] black bean and cilantro salad.

I'm sure it can be made without the shrimp.

Found it here

Shrimp and Black Bean Salad with Cilantro, Cumin, and Lime
(Makes about four servings, unless you eat about half of it all at once like I did, recipe created by Kalyn.)

20 frozen peeled shrimp, thawed (51-60 size)
1 can black beans, rinsed well
1/4 cup sliced green onion
1 C red bell pepper, chopped in pieces about 1/2 inch square
1/2 - 1 cup coarsely chopped cilantro

Dressing:
1/4 cup rice bran oil (or use olive oil or any neutral flavored oil)
1 1/2 T fresh squeezed lime juice
1/4 cup finely chopped cilantro
1 tsp. Green Tabasco sauce (or use your favorite hot sauce or cayenne pepper)
1/2 tsp. ground cumin (or more to taste)
1/2 tsp. ground chile powder (I used Ancho chile powder from Penzeys.)
generous pinch salt (I used sea salt)

Thaw shrimp in refrigerator overnight, or under cold running water for about 5 minutes. Drain well, then dry with paper towels.

Rinse black beans in colander until no more foam appears, then drain well. Pat dry with paper towels if beans look very wet.

In food processor with steel blade, pulse together oil, lime juice, cilantro, green Tabasco, cumin, chile powder, and salt about 1 minute, until cilantro is finely chopped and ingredients are well combined. Mix about half of dressing with beans and shrimp and let marinate in refrigerator one hour or longer.

Add green onion, chopped red bell pepper, and chopped cilantro to shrimp and black bean mixture. Add additional dressing until salad is as moist as you prefer. You may not need all the dressing. Serve immediately. (I kept the leftover salad in the refrigerator overnight and ate it for dinner the next day, and it was still very good the second day.)