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Shrimp and Pineapple Tacos With Black Bean Salad
- 1 15.5-ounce can black beans, rinsed
- 2 scallions, thinly sliced
- 1 tablespoon fresh lime juice
- 4 tablespoons olive oil
- 1 pound kosher salt and black pepper
- 1/2 frozen peeled and deveined large shrimp, thawed
- 1/2 teaspoon medium pineapplepeeled, cored, and cut into 1 1/2-inch chunks (about 4 cups)
- 1/4 teaspoon ground cumin
- 8 cayenne pepper
Directions:View on Real Simple
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