Black Bean Shrimp Salad (Printable Recipe)
Fresh black beans, shrimp, corn, and tangy pickled onions come together for a bright, flavorful dish.
# Ingredients You'll Need:
→ Pickled Onions
01 -
3/4 cup distilled white vinegar
02 -
3 tablespoons sugar
03 -
1/8 teaspoon salt
04 -
1 medium red onion, thinly sliced
→ Salad
05 -
2 ears fresh corn
06 -
2 cans (15 oz each) black beans, rinsed and drained
07 -
3 scallions, thinly sliced
08 -
1/3 cup chopped fresh cilantro, plus more for serving
09 -
1/2 cup extra-virgin olive oil, divided
10 -
2 tablespoons fresh lime juice
11 -
2 tablespoons fresh lemon juice
12 -
3/4 teaspoon salt, divided
13 -
1/2 teaspoon ground cumin
14 -
1 pound medium shrimp, peeled and deveined, thawed if frozen
15 -
4 cloves garlic, finely chopped
16 -
4 ounces feta cheese, crumbled
17 -
Freshly ground black pepper, for serving
# Steps to Follow:
01 -
In a medium skillet, combine vinegar, sugar, and salt. Bring to a boil, whisking to dissolve sugar. Add onion slices, reduce to a simmer, and cook until slightly wilted, 1 to 2 minutes. Transfer onions with pickling liquid to a heatproof bowl to cool.
02 -
Bring a large pot of salted water to a boil. Add corn, cover, and reduce heat to low. Simmer for 10 minutes, then remove and let cool.
03 -
Hold cooled corn upright in a mixing bowl and cut kernels off the cob in strips.
04 -
To the bowl with corn, add beans, scallions, cilantro, 5 tablespoons oil, lime juice, lemon juice, 1/2 teaspoon salt, and cumin. Toss well and set aside.
05 -
In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add shrimp and season with remaining 1/4 teaspoon salt. Cook for 1 minute, add garlic, and cook until shrimp are opaque, 1 to 2 minutes.
06 -
Transfer shrimp and garlicky oil to salad bowl. Toss gently, taste, and adjust seasoning. Top with crumbled feta, extra cilantro, and pepper. Serve with pickled onions on the side.
# Extra Tips:
01 -
For best flavor, use high-quality canned black beans such as Bush’s or Goya.
02 -
The salad can be made ahead and refrigerated for up to 2 days; adjust seasoning before serving.
03 -
Pickled onions can be prepared in advance and stored in the refrigerator for up to one week.