Zesty Shrimp & Black Bean Salad

July/August 2012

Your rating: None Average: 4.2 (41 votes)

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.

Zesty Shrimp & Black Bean Salad Recipe

10 Reviews for Zesty Shrimp & Black Bean Salad


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.

Easy, Healthy, Quick, Yummy

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.

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Anonymous wrote 47 weeks 4 days ago

I completely agree. Avocado

I completely agree. Avocado would've made it perfect.


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

Great hot or cold
Pure and Utter Deliciousness!

I have made this salad numerous times and it is out of this world! The perfect balance of zest and spice. The poblano pepper is a must for those who like a little heat. I will make this again and again. Total YUM!

Fast, easy, delicious

Took this to an outdoor concert/picnic and it was a hit. Will definitely make again. Only deviation i made was to substitute parsley for cilantro (never got that gene). May add a chili from the adobo sauce next time. But that's a personal preference. Great dish

Nutritious, tasty, comes together in a flash

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