Thaw shrimp in refrigerator overnight if possible or thaw in the bag in cold water. Drain well, then pat shrimp 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, 1/4 cup chopped cilantro, Green Tabasco Sauce, 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 as long as you can before you need to make the salad if you can’t wait one hour.
While the shrimp and beans marinate, remove seeds from the red bell pepper and chop into pieces about 1/2 inch square.
Slice enough green onion to make 1/4 cup (or more if you’re not adding the cilantro).
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, and devour! You may not need all the dressing.
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.
