Black bean, shrimp and corn salad

This was good.

So you marinate about eight ounces of shrimp like so.  I used my food processor to make the marinade because I’m fancy like that and also I like making more dishes for Chris to wash.

Then, in a large bowl, mix together:

2 cans of black beans, rinsed

1 can of corn, drained

1 bell pepper

3 scallions

1/2 of a red onion

1 medium tomato

cilantro

In a separate bowl, for the dressing:

1/3 cup vegetable stock (approximately)

juice and zest from one lime

1 T honey

2 cloves garlic

1 t cumin

1 t paprika

1 t chili powder

Hot sauce to taste

salt and pepper

Add the dressing to the black bean mixture and mix.  In a pan, cook shrimp with the marinade until pink and cooked through, then add shrimp and cooked marinade to black beans and toss together.  Makes about four servings, give or take a little.

I also had this glass of wine with it:

But I only drank about half because Mexican food + wine = heartburn.  If you’re me.  I’m kind of like a fat old guy.

I also had a bunch of this cantaloupe this afternoon as a snack.  And by a bunch, I mean almost all of it: