Zesty Shrimp & Black Bean Salad

16 Reviews
From: EatingWell Magazine July/August 2012

Loaded with fresh tomatoes, peppers and cilantro and seasoned with cumin and chile, this shrimp and black bean salad recipe has all the flavors of a great fresh salsa and is a quick and easy no-cook recipe. Serve with tortilla chips or fresh corn tortillas.

Ingredients 4 servings

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  • 1/4 cup cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon minced chipotle chile in adobo (see Tips), or more to taste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 pound peeled and deveined cooked shrimp (see Tips), cut into 1/2-inch pieces
  • 1 15-ounce can black beans, rinsed
  • 1 cup quartered cherry tomatoes
  • 1 large poblano pepper or bell pepper, chopped
  • 1/4 cup chopped scallions
  • 1/4 cup chopped fresh cilantro

Preparation

  • Active

  • Ready In

  1. Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat. Serve room temperature or cold.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.
  • Tips: Peppers, chipotle, in adobo sauce: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
  • For shrimp that have been raised or caught with sound environmental practices, look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught. To peel, grasp the legs and hold onto the tail while you twist off the shell. To devein, use a paring knife to make a slit along the length of the shrimp. Remove the dark digestive tract (or “vein”) with the knife tip.

Nutrition information

  • Serving size: about 1 1/2 cups
  • Per serving: 272 calories; 12 g fat(2 g sat); 6 g fiber; 19 g carbohydrates; 21 g protein; 80 mcg folate; 143 mg cholesterol; 5 g sugars; 0 g added sugars; 756 IU vitamin A; 32 mg vitamin C; 108 mg calcium; 2 mg iron; 410 mg sodium; 533 mg potassium
  • Nutrition Bonus: Vitamin C (55% daily value), Folate (20% dv), Potassium & Vitamin A (16% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 2 lean meat, 2 fat

Reviews 16

September 08, 2016
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By: j cadwall
I have made this recipe at least a dozen times. It is so good that I didn't want to share it! Sometimes we put it in burritos with a smidge of sour creme or a pinch of cheese, but usually it gets eaten right out of the mixing bowl. The more hot sauce the better!
February 08, 2016
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By: Crazyloon56
Zippy, Yummy and Delicious! I found this recipe and can't stop raving about it. It was so easy to make. You can substitute larger shrimp with smaller shrimp. To brighten the flavours at the end, I squeezed a 1/2 lime. Very yummy! I'm making this for my next summer party. Pros: Easy to make Cons: Can't think of any
November 30, 2015
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By: EatingWell User
Great Foundation recipe! This is a solid recipe to start with and it's so easy to build upon according to your tastes! We used a tbs of Chipotle Chili Powder (found in the spice aisle) because our grocery was out of adobo. I'm not sure what the difference in taste is, but this substitution tasted amazing! We also added juice from one lime and a ripe avocado and it was so perfect. My recommendation is to keep the wet ingredients as listed and experiment with the dry ingredients {meat/veggies}. Pros: Healthy, Light, Fast Prep, Delicious
July 10, 2015
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By: EatingWell User
So flavorful and fast! My husband and I loved this salad. We make it just as it is written! It is definitely going the the regular rotation, especially for the summer when I can't stand eating hot food for dinner. Pros: Easy, fast, great for weeknights, healthy Cons: none
May 13, 2015
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By: EatingWell User
Tried a vegetarian substitution I really like this recipe. The first time I tried it as written, which is delicious I wanted to make a vegetarian version to share with my girlfriend. For the veggie version, I skipped the shrimp and added chunks of hard boiled egg white (the yolks would just break up and change the texture of the rest of the dish- save them for something else like deviled eggs or egg salad), and also some chunks of lightly sauteed mushrooms. The eggs make up for protein missing from the shrimp, while the mushrooms have a little firmer texture and add a bit of flavor as well.
August 14, 2014
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By: EatingWell User
Go Caribbean I substituted the cherry tomatoes with cited mango and added lime juice. For some reason, I didn't think the tomatoes and mangos would go well together but do what you will.
March 05, 2014
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By: EatingWell User
This came together so quickly, 20 minutes including chopping everything up. I love starches so served with brown rice. I also love spicy so I doubled the chipotles. Also, it had a bit too much shrimp for my taste. I'll probably use half the shrimp and add avocado next time. Super bold flavors and healthy. Pros: Easy, Healthy, Quick, Yummy Cons: NULL
June 06, 2013
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By: nycger
Although delicious as is, I felt it screamed for avocado. The addition of some avocado chunks made it perfect. I made a double batch and ate it practically alone in a three days.
May 16, 2013
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By: BEDOUNLADY
Excellent! This is SO good! Not too spicy, could use more tang, like another poster said maybe some lime juice. Could be served over brown rice, couscous, quinoa Pros: Great hot or cold