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
Scale
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
