Bookmark
This vibrant black bean shrimp salad is a fresh and satisfying dish that works beautifully for a light dinner or a summer gathering. Every bite offers a balance of textures and flavors from sweet corn, tangy pickled onions, creamy feta, and tender shrimp, making it both wholesome and exciting to eat.
I first made this on a warm evening when I needed something quick but full of flavor. It became an instant favorite for its bright colors and crowd pleasing taste.
Ingredients
- Distilled white vinegar: adds tang and helps create quick pickled onions that cut through the richness of the salad
- Sugar: balances the vinegar in the onions making them pleasantly sweet
- Salt: enhances every component from the shrimp to the corn
- Red onion: brings color and sharp flavor that mellows when pickled
- Fresh corn: provides sweetness and a juicy pop with every bite choose ears that feel heavy for their size
- Black beans: give hearty protein and creaminess use high quality brands for the best texture
- Scallions: offer a mild onion flavor without overpowering the salad
- Fresh cilantro: adds brightness choose bunches with vibrant green leaves
- Extra virgin olive oil: gives a rich mouthfeel select a fruity well balanced variety
- Fresh lime juice and lemon juice: bring zesty acidity for freshness
- Ground cumin: adds warmth and earthiness
- Medium shrimp: cook quickly and soak up flavor buy peeled and deveined for ease
- Garlic: infuses the shrimp with aroma and depth
- Feta cheese: provides creamy salty bursts
- Freshly ground black pepper: adds a finishing kick
Step by Step Instructions
- Pickle the Onions:
- In a medium skillet combine vinegar sugar and salt. Bring to a boil whisking until sugar dissolves. Add thinly sliced red onion and reduce heat to a simmer. Cook 1 to 2 minutes until slightly wilted. Transfer onions and liquid to a heatproof bowl and cool completely to let flavors meld.
- Cook the Corn:
- Bring a large pot of salted water to a boil. Add the corn and cover. Lower heat to a gentle simmer for 10 minutes. Remove and cool until easy to handle.
- Cut the Kernels:
- Hold each cob upright in a large mixing bowl. Using a sharp knife cut kernels off in long strips letting them fall directly into the bowl.
- Assemble the Salad Base:
- Add black beans scallions and chopped cilantro to the corn. Drizzle in 5 tablespoons olive oil along with lime juice lemon juice half the salt and cumin. Toss well so every ingredient is coated with dressing.
- Cook the Shrimp:
- In a large skillet heat the remaining olive oil over medium high heat until shimmering. Add shrimp and season with the rest of the salt. Cook for 1 minute then add chopped garlic. Continue cooking 1 to 2 minutes until shrimp turn opaque and slightly curled.
- Combine and Finish:
- Transfer shrimp and garlicky oil to the salad bowl. Toss gently to mix without breaking up the beans. Taste and adjust seasoning. Top with crumbled feta extra cilantro and black pepper. Serve with pickled onions on the side for guests to add as they wish.
Bookmark
The shrimp are my favorite part. I love how quickly they cook and how they soak up the garlicky oil which then flavors the whole salad. It reminds me of summer dinners on the patio when the air smelled like citrus and grilled seafood.
Storage Tips
Store the salad without the feta and pickled onions in an airtight container for up to 2 days in the refrigerator. Add cheese and onions just before serving for the best texture.
Ingredient Substitutions
Swap feta for queso fresco for a milder cheese or omit for dairy free. Use chickpeas instead of black beans for a nuttier flavor.
Serving Suggestions
Serve over a bed of mixed greens for extra crunch or with warm crusty bread to soak up the dressing. It pairs well with chilled white wine or sparkling water with lime.
Bookmark
Cultural and Historical Context
Quick pickling is a method with roots in many cuisines from Latin American escabeche to Asian vinegar pickles. In this salad the technique gives a nod to both Mexican flavors and Mediterranean freshness.
Frequently Asked Questions About Recipes
- → Can I use frozen shrimp?
Yes, thaw the shrimp completely before cooking to ensure even texture and flavor.
- → Can I substitute canned corn for fresh?
Yes, but fresh corn offers a sweeter, crisper bite. If using canned, drain well before adding.
- → How long can this salad be stored?
It’s best enjoyed the same day, but can be refrigerated in an airtight container for up to 2 days.
- → What type of beans work best?
High-quality canned black beans, such as Bush’s or Goya, give the best texture and flavor.
- → Is this salad served hot or cold?
It can be served at room temperature or chilled, depending on your preference.