Zesty Shrimp & Black Bean Salad for Two

Zesty Shrimp & Black Bean Salad for Two

2 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 2 servings

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  • 2 tablespoons cider vinegar
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons minced chipotle chile in adobo (see Tips), or more to taste
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 8 ounces peeled and deveined cooked shrimp (see Tips), cut into 1/2-inch pieces
  • 3/4 cup canned black bean, rinsed (from a 15-ounce can)
  • 1/2 cup quartered yellow or orange cherry tomatoes
  • 1 small poblano pepper or bell pepper, chopped
  • 2 tablespoons chopped scallions
  • 2 tablespoons chopped fresh cilantro


  • Active

  • Ready In

  1. Whisk vinegar, oil, chipotle, cumin and salt in a medium 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.
  • 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: 274 calories; 12 g fat(2 g sat); 6 g fiber; 20 g carbohydrates; 21 g protein; 81 mcg folate; 143 mg cholesterol; 5 g sugars; 0 g added sugars; 783 IU vitamin A; 38 mg vitamin C; 108 mg calcium; 2 mg iron; 416 mg sodium; 546 mg potassium
  • Nutrition Bonus: Vitamin C (64% daily value), Folate (21% dv), Potassium & Vitamin A (16% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 2 lean meat, 2 fat

Reviews 2

January 02, 2016
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By: EatingWell User
Yummy I added an extra teaspoon of everything and didn't bother with chips or a tortilla. My husband and I enjoyed it very much.
October 04, 2015
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By: EatingWell User
Add more shrimp Excellent no-cook recipe served with corn tortilla chips. Followed another reviewer's tip to let the fridge do its magic overnight. Great heat, great taste, but next time I'll add more shrimp. Pros: Great heat, Cons: Add more shrimp,