Best 4 Black Bean Shrimp Salad Recipes
Black bean shrimp salad is a vibrant and flavorful dish that combines the protein of shrimp with the earthy flavor of black beans. It's a great option for a healthy and refreshing lunch or dinner. The salad is packed with nutrients, including protein, fiber, and antioxidants, and it can be customized to suit your own preferences. With just a few simple ingredients and a few minutes of prep time, you can have a delicious and satisfying salad that will leave you feeling full and energized.
Let's cook with our recipes!
GRILLED SHRIMP, CORN AND BLACK BEAN TOSTADA SALAD
Steps:
- Make Dressing:
- Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalepeño, and cumin. Season to taste with salt and pepper.
- Make Salad:
- Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.)
- Prepare berbeque (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn unril beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
- Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.
CITRUS SHRIMP, RICE, AND BLACK BEAN SALAD
Steps:
- In a small saucepan bring water and salt to a boil and simmer zests 1 minute. With a slotted spoon transfer zests to a cutting board. Add shrimp to cooking water and simmer, covered, 2 minutes, or until just cooked through. With slotted spoon transfer shrimp to a colander to drain. Stir rice into cooking water and cook, covered, over moderately low heat until liquid is absorbed, about 20 minutes.
- While rice is cooking, cut zests into julienne strips and in a large bowl stir together with orange and lime juices, vinegar, cumin, and red pepper flakes. Halve shrimp lengthwise and add to zest mixture, tossing to coat. Chill mixture, covered, 15 minutes. Add rice, beans, bell pepper, and coriander, tossing to combine, and cool slightly.
- Just before serving, add romaine and salt and pepper to taste and toss salad.
BLACK BEAN SHRIMP SALAD
"I lived in Venezuela for several years, so this Caribbean-style salad is a favorite of mine," says Rosemarie Forcum, a field editor from White Stone, Virginia. "I came across the recipe about 10 years ago and changed it to suit my taste."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first five ingredients. , In a small bowl, whisk the picante sauce, cilantro, lime juice, oil, honey, salt and, if desired, lime zest. Pour over shrimp mixture and toss to coat. Cover and refrigerate for at least 2 hours. , Using a slotted spoon, spoon onto a lettuce-lined serving platter or salad plates. Garnish with tomatoes.
Nutrition Facts : Calories 224 calories, Fat 6g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 571mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
BLACK BEAN, CORN & SHRIMP SALAD
Cost per serving: $ 3.48. This Black Bean, Corn and Shrimp Salad is bursting with fresh and tasty flavors, and takes little time to prepare. This perfect weekday meal can be altered any way you like, depending on your preferences and what you already have in your kitchen. Try swapping shrimp for grilled chicken or black beans for chickpeas.
Provided by ElizabethKnicely
Categories Black Beans
Time 25m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F Spread tortilla wedges on 1 or 2 large, ungreased baking sheets and bake until crisp, 10 to 15 minutes.
- Cut kernels off ears of corn into a large bowl (you should have about 1 1/2 cups). Add beans, avocado, tomatoes, scallions, cumin, olive oil, lime juice and shrimp and toss gently to combine. Season with salt and pepper.
- Arrange lettuce on a serving plate, spoon shrimp salad on top and serve with tortilla wedges.
Tips:
- To save time, use pre-cooked shrimp or black beans. If using dried black beans, soak them overnight before cooking.
- To make the salad more flavorful, use fresh herbs like cilantro, parsley, or basil.
- Feel free to add other vegetables to the salad, such as chopped cucumber, tomatoes, or avocado.
- If you like a spicy salad, add a pinch of cayenne pepper or chili powder.
- Serve the salad immediately or chill it for later.
Conclusion:
Black bean and shrimp salad is a delicious, healthy, and easy-to-make salad that's perfect for lunch, dinner, or a potluck. It's packed with protein, fiber, and healthy fats, and it's also low in calories. Plus, it's a great way to use up leftover shrimp or black beans. So next time you're looking for a quick and easy meal, give this salad a try. You won't be disappointed!
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