Best 2 Black Bean Corn Shrimp Salad Recipes

Indulge in a fiesta of flavors with our tantalizing Black Bean, Corn, and Shrimp Salad, a culinary masterpiece that blends the vibrant colors and textures of fresh ingredients with a zesty dressing. This delectable salad boasts a symphony of flavors and textures, featuring plump and succulent shrimp, tender black beans, crisp corn kernels, sweet bell peppers, and refreshing cilantro, all harmoniously united by a tangy dressing that tantalizes the taste buds. In addition to the main recipe, we've curated a collection of equally enticing variations to suit diverse preferences and dietary needs. Embark on a culinary adventure and discover the versatility of this versatile salad, whether you prefer a classic rendition, a spicy kick, a vegan alternative, or a low-carb option. Get ready to savor a symphony of flavors that will leave you craving more.

Let's cook with our recipes!

GRILLED SHRIMP, CORN AND BLACK BEAN TOSTADA SALAD

Grilled Shrimp, Corn and Black Bean Tostada Salad image

Categories Salad Bean Onion Tomato Vegetable High Fiber Shrimp Corn Summer Cilantro Lettuce Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

For dressing
5 tablespoons fresh lime juice
3/4 cup olive oil
6 tablespoons chopped fresh cilantro
1 1/2 tablespoons minced, seeded jalepeño chili (preferably red)
1 tablspoon ground cumin
For salad
3 cups chopped seeded tomatoes
1 15-ounce can black beans, rinsed, drained
1 cup chopped green onions
3/4 cup chopped fresh cilantro
3/4 cup chopped red onion
6 cups shredded iceberg lettuce (about 1 head)
2 ears corn, husked
24 large shrimp (about 1 1/2 pounds), peeled (tails left intact, deveined
24 large tortilla chips
Additional chopped fresh cilantro (optional)

Steps:

Make Dressing:
Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalepeño, and cumin. Season to taste with salt and pepper.
Make Salad:
Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.)
Prepare berbeque (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn unril beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.

BLACK BEAN, CORN & SHRIMP SALAD

Black Bean, Corn & Shrimp Salad image

Cost per serving: $ 3.48. This Black Bean, Corn and Shrimp Salad is bursting with fresh and tasty flavors, and takes little time to prepare. This perfect weekday meal can be altered any way you like, depending on your preferences and what you already have in your kitchen. Try swapping shrimp for grilled chicken or black beans for chickpeas.

Provided by ElizabethKnicely

Categories Black Beans

Time 25m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 13

Ingredients

8 (6 inch) corn tortillas, cut into wedges
2 ears corn, shucked
1 (15 ounce) can black beans, drained and rinsed
1 avocado, peeled, pitted, cut into 1/2-inch dice
1 cup cherry tomatoes, halved
2 scallions, white and light green parts, chopped
1/2 teaspoon cumin
1/4 cup olive oil
2 tablespoons lime juice
3/4 lb deveined shrimp, peeled, cooked, chopped
salt, to taste
pepper, to taste
4 cups shredded romaine lettuce

Steps:

Preheat oven to 400°F Spread tortilla wedges on 1 or 2 large, ungreased baking sheets and bake until crisp, 10 to 15 minutes.
Cut kernels off ears of corn into a large bowl (you should have about 1 1/2 cups). Add beans, avocado, tomatoes, scallions, cumin, olive oil, lime juice and shrimp and toss gently to combine. Season with salt and pepper.
Arrange lettuce on a serving plate, spoon shrimp salad on top and serve with tortilla wedges.

Tips:

Use fresh ingredients: Fresh ingredients will give your salad the best flavor and texture. If possible, use organic or locally-sourced ingredients.

Don't overcook the shrimp: Shrimp cooks very quickly, so it's important to not overcook it. Otherwise, it will become tough and rubbery. Cook the shrimp for just 2-3 minutes, or until it is pink and opaque.

Use a variety of beans and corn: This recipe calls for black beans and corn, but you can use any type of beans or corn that you like. Some other good options include kidney beans, pinto beans, white beans, chickpeas, lima beans, and edamame. You can also use a mix of different types of beans and corn.

Use fresh herbs: Fresh herbs will add a lot of flavor to your salad. Some good options include cilantro, parsley, basil, and oregano. You can also use dried herbs, but fresh herbs will give you the best flavor.

Don't be afraid to experiment: This recipe is just a starting point. Feel free to experiment with different ingredients and flavors to create your own unique salad.

Conclusion:

Black bean, corn, and shrimp salad is a delicious and healthy dish that is perfect for summer cookouts, potlucks, or quick weeknight meals. It's packed with protein, fiber, and vitamins, and it's also low in calories and fat. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and refreshing salad, give this black bean, corn, and shrimp salad a try.