Black Bean Shrimp Salad with Corn & Pickled Onions Recipe
Get ready to brighten up your table with the vibrant, zesty Black Bean Shrimp Salad with Corn & Pickled Onions! This salad is every bit as colorful as it is delicious: juicy shrimp tossed with warm spices, sweet corn, creamy avocado, and zingy pickled onions, all nestled together in a lively, fresh mix. It’s perfect for summer picnics, healthy weeknight dinners, or anytime you want a flavor-packed meal that comes together in under 30 minutes. You’ll fall in love with the way each element plays off the others, creating the kind of dish you’ll crave again and again.
Ingredients You’ll Need
All it takes is a handful of kitchen staples and a few fresh favorites to whip up this salad. Every ingredient isn’t just “nice to have”—each one builds flavor, adds texture, or dresses up the salad with its own pop of color and zest. Here’s what you’ll need and why it matters:
- Shrimp: The hero protein! Opt for large shrimp so they stay juicy and satisfying in every bite.
- Olive Oil: Coats the shrimp in those wonderful spices and adds richness to the dressing.
- Chili Powder: Brings a mild, smoky kick without being overpowering—perfect for seafood.
- Smoked Paprika: Adds a deep, earthy smokiness that pairs beautifully with the shrimp.
- Cumin: Offers a warm aroma and subtle nuttiness, enhancing that southwest flavor profile.
- Salt & Black Pepper: Essential for rounding out all the flavors—don’t skimp!
- Black Beans: Provide hearty, creamy texture and plenty of plant-based protein, making the salad filling.
- Corn Kernels: Sweet, crunchy bursts that add color—use fresh when you can, but frozen works well, too.
- Quick Pickled Red Onions: Lively, tangy, and a little sweet, these brighten the whole salad.
- Cherry Tomatoes: Their juicy burst and tang balance the other flavors in every forkful.
- Fresh Cilantro & Parsley: Bring in fresh, aromatic notes and an appealing green hue.
- Avocado: Creamy, mellow, and oh-so-satisfying—diced right at the end for best texture.
- Freshly Squeezed Lime Juice: Adds brightness that ties together all the comforting flavors.
- Extra Olive Oil: For a luxurious, silken dressing that clings to every morsel.
- Honey or Agave (optional): Just a touch for delicate sweetness if desired.
How to Make Black Bean Shrimp Salad with Corn & Pickled Onions
Step 1: Season and Sauté the Shrimp
Start by tossing your peeled and deveined shrimp in a bowl with olive oil, chili powder, smoked paprika, cumin, and a good pinch of salt and pepper. Heat a large skillet over medium-high and cook the shrimp for just 2 to 3 minutes per side—watch for them to turn opaque and pink. Don’t overcook! Transfer your sizzling shrimp to a plate and let them cool slightly while you prep the other ingredients.
Step 2: Build the Salad Base
In a large mixing bowl, bring together the black beans, corn, quick pickled red onions, halved cherry tomatoes, fresh cilantro, parsley, and those creamy avocado cubes. This is where the heart of your Black Bean Shrimp Salad with Corn & Pickled Onions comes alive, with every ingredient playing off the next.
Step 3: Whisk Up the Dressing
In a small bowl, whisk the lime juice, remaining olive oil, and honey or agave (if you like a whisper of sweetness). This zingy dressing ties everything together and lifts the salad to fresher, tangier heights.
Step 4: Toss and Combine
Pour the dressing over your veggie and bean medley and toss gently—be careful not to mash the avocado. Finally, add the warm shrimp, toss again just until combined, and marvel at that gorgeous, confetti-colored bowl.
Step 5: Serve or Chill
This Black Bean Shrimp Salad with Corn & Pickled Onions is fantastic served right away while the shrimp are still just a bit warm—but it’s equally good after a 30-minute chill in the fridge, allowing the flavors to mingle.
How to Serve Black Bean Shrimp Salad with Corn & Pickled Onions
Garnishes
Take your creation over the top with a few finishing touches—a sprinkle of extra cilantro, a few lime wedges around the edge, or even a dusting of crumbled queso fresco. These little garnishes not only make the salad pop visually, but add an extra layer of brightness and freshness with every bite.
Side Dishes
This salad is a meal all on its own, but it also plays well as part of a summer spread. Pair it with crisp tortilla chips for scooping, a side of warm corn tortillas, or even atop a bed of mixed greens for a heartier plate. You can’t go wrong!
Creative Ways to Present
Try serving the Black Bean Shrimp Salad with Corn & Pickled Onions in lettuce cups for a festive party appetizer, stuffed inside avocado halves, or as a vibrant taco filling. It’s even stunning scooped into Mason jars for a picnic-perfect portable meal.
Make Ahead and Storage
Storing Leftovers
If you have leftover Black Bean Shrimp Salad with Corn & Pickled Onions, transfer it to an airtight container and refrigerate. The flavors continue to meld and deepen overnight, but for best texture, enjoy within 1 to 2 days—after that, the avocado may soften a bit too much.
Freezing
This salad isn’t the best candidate for freezing, as both shrimp and avocado change texture in the freezer. For freshest results, enjoy it right away or within a day or two of making. If you want to prep portions ahead, you can freeze cooked shrimp separately, then thaw and add to fresh ingredients just before serving.
Reheating
No reheating needed! Black Bean Shrimp Salad with Corn & Pickled Onions is absolutely delicious served cold or at room temperature. If you prefer your shrimp warm, briefly reheat them in a pan before tossing with the salad, but take care not to overcook.
FAQs
Can I use frozen shrimp for this salad?
Absolutely—just make sure to thaw them thoroughly, pat dry, and proceed as directed. Frozen shrimp are quick, economical, and perfect for keeping this salad a speedy weeknight option.
How do I make quick pickled red onions?
Slice a red onion thinly, then soak in a mixture of vinegar (like red wine or apple cider), a pinch of sugar, and salt for 15 to 20 minutes. They’ll turn pink and tangy in no time, perfect for the Black Bean Shrimp Salad with Corn & Pickled Onions!
What can I substitute for shrimp?
For a different protein, diced grilled chicken, crispy tofu, or even roasted chickpeas work well. Each brings a unique twist to this versatile salad.
Is this recipe gluten-free?
Yes! All the ingredients are naturally gluten-free. Just check your canned goods and seasonings to be sure they’re certified if you’re preparing for someone with celiac disease.
Can I make this ahead for meal prep?
You can! Prep all the components ahead (except the avocado), then assemble and add avocado just before serving for best freshness and texture.
Final Thoughts
Trust me—once you try Black Bean Shrimp Salad with Corn & Pickled Onions, you’ll have it on repeat all season long. It’s that perfect blend of bright, hearty, and breezy, making dinner feel special without breaking a sweat. Give it a whirl and share it with someone you love!
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Black Bean Shrimp Salad with Corn & Pickled Onions Recipe
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Black Bean Shrimp Salad with Corn & Pickled Onions is a refreshing and flavorful dish perfect for a light lunch or dinner. The combination of tender shrimp, hearty black beans, sweet corn, tangy pickled onions, and creamy avocado tossed in a zesty lime dressing is sure to please your taste buds.
Ingredients
Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Salad:
- 1 can (15 ounces) black beans, drained and rinsed
- 1 1/2 cups fresh or frozen corn kernels, cooked
- 1/2 cup quick pickled red onions
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 1 avocado, diced
Dressing:
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey or agave (optional)
Instructions
- Prepare Shrimp: Toss shrimp with olive oil, chili powder, smoked paprika, cumin, salt, and black pepper. Cook in a skillet until pink and cooked through.
- Assemble Salad: Combine black beans, corn, pickled red onions, cherry tomatoes, cilantro, parsley, and avocado in a large bowl.
- Make Dressing: Whisk together lime juice, olive oil, and honey. Pour over the salad and toss gently.
- Combine: Add cooked shrimp to the salad and toss lightly.
- Serve: Enjoy immediately or chill for 30 minutes for enhanced flavors.
Notes
- Serve with tortilla chips or mixed greens for a heartier meal.
- Try grilled chicken or tofu as alternative protein options.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 140mg
