Black Bean Corn Shrimp Salad

Bright, zesty, and packed with wholesome ingredients, this Black Bean Corn Shrimp Salad is a fiesta of flavors perfect for a light lunch or a vibrant dinner side dish. Succulent shrimp, sautéed to perfection, are combined with sweet corn kernels, hearty black beans, juicy cherry tomatoes, and creamy avocado for a nutrient-rich base, while a tangy lime and honey dressing infused with garlic and cumin ties it all together beautifully. This colorful salad is further enhanced with the crunch of red bell peppers, the sharpness of red onion, and the fresh aroma of cilantro. Ready in just 20 minutes, this dish is as quick to prepare as it is satisfying. Ideal for warm-weather gatherings or a healthy meal prep option, this gluten-free and protein-packed recipe will be your new go-to for effortless, flavor-filled dining.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 lb Shrimp (peeled and deveined)
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 1 cup Corn kernels (fresh, canned, or frozen)
• 1 cup Black beans (cooked and drained)
• 1 cup Cherry tomatoes (halved)
• 1 medium Red bell pepper (diced)
• 0.25 cup Red onion (finely chopped)
• 0.25 cup Cilantro (chopped)
• 1 large Avocado (diced)
• 1 clove Garlic (minced)
• 3 tbsp Lime juice
• 1 tsp Honey
• 0.5 tsp Ground cumin

Directions

Step 1

Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then cook the shrimp for 2-3 minutes on each side until pink and cooked through. Set aside to cool slightly.

Step 2

If using fresh corn, boil it in water for about 3-4 minutes, then let it cool before slicing kernels off the cob. If using frozen corn, thaw it; if using canned, drain and rinse.

Step 3

In a large mixing bowl, combine the cooked shrimp, corn kernels, black beans, cherry tomatoes, red bell pepper, red onion, and cilantro.

Step 4

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, honey, minced garlic, ground cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to create the dressing.

Step 5

Pour the dressing over the salad ingredients and gently toss to combine.

Step 6

Add the diced avocado carefully to ensure it does not get overly mashed during mixing.

Step 7

Taste and adjust seasoning if necessary.

Step 8

Serve immediately, or chill in the refrigerator for 20-30 minutes before serving for enhanced flavor.

Nutrition Facts

Serving size	979.2 grams (979.2g)

Amount per serving	% Daily Value*
Calories	1139

Total Fat 62.10g	80%
Saturated Fat 9.30g	47%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2431mg	106%
Total Carbohydrate 132.80g	48%
Dietary Fiber 43.10g	154%
Total Sugars 25.70g
Protein 34.10g	68%

Vitamin D 0IU	0%
Calcium 157mg	12%
Iron 10mg	54%
Potassium 2918mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 11.1%

Carbs: 43.3%