This is an extremely fast and easy salad that is put together in the half hour it takes for the pickling brine to do its magic on the purple onions. While the pickled onions absorb the spices and tang, the black beans are drained and rinsed. Limes are juiced. The cheese and cilantro are prepped, some garlic is thinly sliced, and the shrimp are peeled and de-veined. Two minutes before you want to sit down to dine, do a fast pan sear of the shrimp in olive oil and slivered garlic, toss everything together and serve the pickled onions on the side. Delish!
I apologize for the picture quality ... eating at nine o'clock at night makes for poor available light when photographing. I had to quickly capture the salad plate before Kate, my oldest sprout and I fell on the salad like wolves! We'd spent the day at an art museum and came home late to sip wine and throw together a quick, healthy supper. I'd been telling her about a new cook book that was all about different salads, so we stopped to pick up the ingredients for this one.
