Black Bean Shrimp Salad (Print Format)
Vibrant black beans, shrimp, corn, and pickled onions combine for a fresh dish with bright flavors and crisp textures.
# Ingredients:
→ Pickled Onions
01 -
3/4 cup distilled white vinegar
02 -
3 tablespoons sugar
03 -
1/8 teaspoon salt
04 -
1 medium red onion, thinly sliced
→ Salad
05 -
2 ears fresh corn
06 -
2 (15 oz) cans black beans, rinsed and drained
07 -
3 scallions, thinly sliced
08 -
1/3 cup chopped fresh cilantro, plus more for garnish
09 -
1/2 cup extra-virgin olive oil, divided
10 -
2 tablespoons fresh lime juice
11 -
2 tablespoons fresh lemon juice
12 -
3/4 teaspoon salt, divided
13 -
1/2 teaspoon ground cumin
14 -
1 lb medium shrimp, peeled and deveined, thawed if frozen
15 -
4 cloves garlic, finely chopped
16 -
4 oz crumbled feta cheese
17 -
Freshly ground black pepper, to taste
# Steps:
01 -
In a medium skillet, combine distilled white vinegar, sugar, and salt. Bring to a boil, whisking to dissolve sugar. Add thinly sliced red onion, reduce to a simmer, and cook until slightly wilted, about 1 to 2 minutes. Transfer onions with pickling liquid to a heatproof bowl and allow to cool.
02 -
Bring a large pot of salted water to a boil. Add fresh corn ears, cover, and reduce heat to low. Simmer for 10 minutes. Remove corn and allow to cool.
03 -
Hold cooled corn upright in a large mixing bowl and carefully cut kernels off the cob in strips.
04 -
To the mixing bowl with corn kernels, add black beans, sliced scallions, chopped cilantro, 5 tablespoons of extra-virgin olive oil, fresh lime juice, fresh lemon juice, 1/2 teaspoon salt, and ground cumin. Toss thoroughly and set aside.
05 -
In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat. Add shrimp and season with remaining 1/4 teaspoon salt. Cook for 1 minute, then add finely chopped garlic and continue cooking until shrimp turn opaque, approximately 1 to 2 minutes.
06 -
Transfer cooked shrimp and garlicky oil to the salad bowl. Gently toss all ingredients, taste, and adjust seasoning as needed. Top with crumbled feta cheese, additional cilantro, and freshly ground black pepper. Serve with pickled onions on the side.
# Tips:
01 -
Use high-quality canned black beans such as Bush’s or Goya for optimal flavor.
02 -
This salad can be prepared in advance and refrigerated for up to 2 days; adjust seasoning before serving.
03 -
Pickled onions can be made ahead and stored in the refrigerator for up to one week.