Bright Black Bean Shrimp Salad

This black bean shrimp salad brings together fresh black beans, juicy shrimp, sweet corn, and tangy pickled onions for a bright and refreshing meal. It strikes a perfect balance between hearty and light which makes it ideal for summer dinners or a quick lunch.

I first made this on a sunny weekend and loved how the tangy pickled onions added a lively pop of flavor. Now it’s a favorite whenever I want something colorful and tasty that feels a little special.

Ingredients

• Distilled white vinegar: for pickling the onions which provides a crisp and bright tang
• Sugar and salt: to balance and enhance the pickling liquid pick quality sugar and avoid iodized salt for best flavor
• Red onion: thinly sliced for a zesty crunch that contrasts nicely with the shrimp and beans
• Fresh corn: ears make all the difference here choose the freshest, sweetest corn available and simmer gently to keep kernels plump
• Black beans: canned and rinsed for a quick protein boost select reputable brands for good texture and flavor
• Scallions and cilantro: scallions add a mild onion flavor while fresh cilantro brings herbal brightness look for bright green stems and leaves
• Extra-virgin olive oil: for richness and smooth mouthfeel use fresh oil with a mild fruitiness
• Fresh lime and lemon juice: for acidity and freshness that bring everything together
• Ground cumin: for warmth and subtle earthiness choose whole cumin seeds if you want to toast and grind for more aroma
• Medium shrimp: peeled and deveined opt for wild-caught if possible and thaw completely if frozen
• Garlic: finely chopped to infuse the shrimp with savory depth when cooked
• Feta cheese: crumbled for that creamy salty finish
• Freshly ground black pepper: to season at the end and elevate all the flavors

Step-by-Step Instructions

Sauté the Pickled Onions:

In a medium skillet combine the distilled white vinegar sugar and salt. Heat until the mixture comes to a boil whisking constantly to dissolve the sugar fully. Add the thinly sliced red onions reduce the heat to a gentle simmer and cook just until the onions begin to soften about one to two minutes. Remove the skillet from heat and transfer the onions along with the pickling liquid to a heatproof bowl to cool completely. This quick pickling softens the onions while giving them a bright zing.

Cook the Fresh Corn:

Bring a large pot of salted water to a rolling boil. Add the ears of fresh corn cover and reduce the heat to low to maintain a simmer. Cook the corn for ten minutes until tender but still crisp. Remove the corn from water and let it cool enough to handle comfortably. Holding each ear upright over a large mixing bowl cut the kernels away from the cob in vertical strips. The fresh corn adds natural sweetness and texture to the salad.

Prepare the Salad Base:

To the bowl with the fresh corn kernels add the rinsed and drained black beans sliced scallions chopped cilantro five tablespoons of the extra-virgin olive oil fresh lime juice fresh lemon juice half a teaspoon of salt and the ground cumin. Toss all these ingredients gently but thoroughly so the beans and corn are evenly coated with the flavors.

Cook the Shrimp:

In a large skillet heat the remaining three tablespoons of olive oil over medium-high heat. Add the peeled and deveined shrimp tossing them with the remaining quarter teaspoon of salt. Cook the shrimp for about one minute to start browning then add the finely chopped garlic. Continue cooking just until the shrimp turn opaque and are cooked through about one to two minutes. Do not overcook to keep them tender and juicy.

Combine and Finish the Salad:

Transfer the cooked shrimp and the infused garlicky oil from the skillet into the bowl with the salad base. Gently toss everything to combine. Taste the salad and adjust seasoning as needed. Just before serving sprinkle crumbled feta cheese fresh cilantro leaves and freshly ground black pepper over the top. Serve the pickled onions on the side so everyone can add as much tang as they like.

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I love the bright tang of the pickled onions which perfectly cuts through the richness of the shrimp and feta. Serving this salad at summer picnics always brings out smiles and a few requests for seconds.

Storage Tips

Store leftovers tightly covered in the refrigerator for up to two days. Keep the pickled onions separate to maintain their crispness and sharp flavor. Before eating gently toss the salad again and add a splash of fresh lime juice if needed to revive the brightness.

Ingredient Substitutions

You can swap fresh corn with frozen corn that has been thawed and lightly sautéed for sweetness. White beans or chickpeas can replace black beans for a different texture but keep the same quantity. If you do not have fresh shrimp use cooked shrimp but add it at the last minute to avoid overcooking.

Serving Suggestions

This salad pairs beautifully with warm tortillas or crusty bread to soak up the flavorful juices. It also works well as a side dish alongside grilled meats or roasted vegetables. For a light meal serve it over mixed greens or with avocado slices on top for creaminess.

Cultural Context

Black beans and fresh corn are staples in many Latin American cuisines while combining them with shrimp leans towards American coastal flavors. The use of pickled onions adds a traditional tang seen in various regional dishes, giving this salad a vibrant and refreshing character that feels both familiar and versatile.

Recipe FAQs

→ How do I pickle the onions for this dish?

Slice red onions thinly and simmer briefly in a mixture of distilled white vinegar, sugar, and salt until slightly wilted. Let them cool in the pickling liquid before serving for tangy flavor and crunch.

→ Can I substitute canned black beans?

Yes, high-quality canned black beans like Bush’s or Goya work well. Just rinse and drain them thoroughly to remove excess salt and preserve texture.

→ What’s the best way to cook the shrimp?

Heat oil over medium-high heat, season the shrimp lightly with salt, then cook for 1 minute before adding garlic. Continue cooking until shrimp turn opaque, about 1 to 2 minutes more, ensuring they stay tender and juicy.

→ How can I prepare this dish ahead of time?

The salad can be assembled and refrigerated for up to two days. Just adjust seasoning before serving, and store pickled onions separately for up to one week.

→ What tips help to balance the flavors?

Use fresh lime and lemon juice for bright acidity, a pinch of cumin for warmth, and creamy feta cheese to add richness. Toss gently to maintain the textures of shrimp, beans, and corn.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making it a safe option for those avoiding gluten.