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Why You'll Love This Recipe
This salad is fresh, colorful, and packed with protein and fiber. The combination of shrimp, black beans, corn, and tomatoes offers a perfect balance of flavors and textures. It’s light yet satisfying, making it great for warm days or quick meals.
Kitchen Tricks
- Use fresh or thawed shrimp for the best texture. Avoid overcooking them to keep them tender.
- Rinse canned black beans well to reduce sodium and improve flavor.
- Roast or grill the corn before adding it for a smoky sweetness that enhances the salad.
- Rinse canned black beans well to reduce sodium and improve flavor.
- Roast or grill the corn before adding it for a smoky sweetness that enhances the salad.
Directions
Combine together the black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a big bowl. In a separate small bowl, whisk the olive oil, cumin, garlic powder, lime juice, and hot sauce until everything is well combined. Pour this dressing over the shrimp and veggies and give it a good stir so all the flavors come together. Cover the bowl and pop it in the fridge for at least a couple of hours—it really helps the flavors meld. When you're ready to serve, give it one last stir and enjoy!
Best Ways To Serve
Serve this salad chilled or at room temperature. It pairs wonderfully with toasted bread or tortilla chips. For a heartier meal, add avocado slices or a sprinkle of feta cheese. It also works well as a filling for wraps or tacos.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to two days. Keep any dressing separate if possible to prevent the salad from becoming soggy. Give it a gentle toss before serving again.
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