Black Bean Corn Shrimp Salad
Bright, zesty, and packed with wholesome ingredients, this Black Bean Corn Shrimp Salad is a fiesta of flavors perfect for a light lunch or a vibrant dinner side dish. Succulent shrimp, sautéed to perfection, are combined with sweet corn kernels, hearty black beans, juicy cherry tomatoes, and creamy avocado for a nutrient-rich base, while a tangy lime and honey dressing infused with garlic and cumin ties it all together beautifully. This colorful salad is further enhanced with the crunch of red bell peppers, the sharpness of red onion, and the fresh aroma of cilantro. Ready in just 20 minutes, this dish is as quick to prepare as it is satisfying. Ideal for warm-weather gatherings or a healthy meal prep option, this gluten-free and protein-packed recipe will be your new go-to for effortless, flavor-filled dining.
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 cup Black beans (cooked and drained)
- 1 cup Cherry tomatoes (halved)
- 1 medium Red bell pepper (diced)
- 0.25 cup Red onion (finely chopped)
- 0.25 cup Cilantro (chopped)
- 1 large Avocado (diced)
- 1 clove Garlic (minced)
- 3 tbsp Lime juice
- 1 tsp Honey
- 0.5 tsp Ground cumin
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then cook the shrimp for 2-3 minutes on each side until pink and cooked through. Set aside to cool slightly.
If using fresh corn, boil it in water for about 3-4 minutes, then let it cool before slicing kernels off the cob. If using frozen corn, thaw it; if using canned, drain and rinse.
In a large mixing bowl, combine the cooked shrimp, corn kernels, black beans, cherry tomatoes, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, honey, minced garlic, ground cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to create the dressing.
Pour the dressing over the salad ingredients and gently toss to combine.
Add the diced avocado carefully to ensure it does not get overly mashed during mixing.
Taste and adjust seasoning if necessary.
Serve immediately, or chill in the refrigerator for 20-30 minutes before serving for enhanced flavor.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 7.9 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
