Smoky Shrimp and Bean Salad

• servings: Serves 4
• total time: 30 min

Ingredients

1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed

1 teaspoon table salt, plus salt for cooking shrimp

¼ cup lime juice (2 limes)

2 tablespoons minced minced canned chipotle chiles in adobo sauce

2 tablespoons extra-virgin olive oil

1 tablespoon honey

2 garlic cloves, minced

10 ounces cherry tomatoes, halved

1 (15-ounce) can pinto beans, rinsed

1 can corn, patted dry

1 orange bell pepper, stemmed, seeded, and cut into ½-inch pieces

½ cup chopped fresh cilantro

1 avocado

Tortilla chips

Directions

Whisk ¼ cup lime juice, 2 tablespoons minced canned chipotle, 2 tablespoons extra-virgin olive oil, 1 tablespoon honey, 2 minced garlic cloves, and 1 teaspoon salt together in large bowl.

Bring 3 cups water to boil in medium saucepan over high heat. Stir in 1 pound shrimp, peeled, deveined, and tails removed and 1 tablespoon table salt. Cover and let stand off heat until shrimp are opaque, about 5 minutes, shaking saucepan halfway through. Fill large bowl halfway with ice and water. Transfer shrimp to ice bath and let cool, 3 to 5 minutes. Cut each shrimp crosswise into 4 pieces.

Add all ingredients except for avocado to bowl and stir to coat. Add avocado, stirring gently to avoid mashing it. Serve with tortilla chips.