Black Bean Shrimp Salad with Corn & Pickled Onions
This post may contain affiliate links. Read my full disclosure policy. This flavor-packed black bean shrimp salad is the perfect light weeknight supper, and it also screams summer potluck. Inspired by the lovely cookbook Salads: Beyond the Bowl by Mindy Fox (Kyle Books, 2012), this main course black bean shrimp salad is the perfect light weeknight dinner or summer potluck dish. The recipe does involve a bit of preparation – first, you quick-pickle the onion, boil the corn, and sauté the shrimp – but, I promise, it all comes together quickly and easily. And it’s worth the effort: each separate element really makes the salad sing. For best results, use only high-quality canned beans, like Bush’s or Goya. What you’ll need to make black bean shrimp salad Step-by-Step Instructions Begin by making the pickled red onions. In a medium skillet, combine the vinegar, sugar, and salt. Bring to a boil, whisking to dissolve the sugar. Add the sliced onion. Reduce to a simmer and cook, uncovered, gently stirring, until the onions have wilted slightly, 1 to 2 minutes. Transfer the onions and pickling liquid to a heatproof bowl and let cool. Next, bring a large pot of salted water to a boil. Add the corn, then cover the pot and turn the heat down to low. Simmer for 10 minutes, then remove the corn from the water and let cool. Holding the cooled corn upright in a large mixing bowl, cut the kernels off the cob in strips. To the bowl of corn, add the beans, scallions, cilantro, 5 tablespoons of the oil, the lime juice and lemon juice, 1/2 teaspoon of the salt, and the cumin. Toss well and set aside. Meanwhile, in a large skillet, heat the remaining 3 tablespoons of oil over medium-high heat until hot but not smoking. Add the shrimp and season with the remaining 1/4 teaspoon salt. Cook for 1 minute, then add the garlic. Cook, stirring occasionally, just until the shrimp are cooked through, 1 to 2 minutes. Transfer the shrimp to the mixing bowl with the corn, scraping all of the garlicky oil from the pan into the bowl. Toss the salad, then taste and adjust seasoning, if necessary (be sure to taste the salad with the pickled onions and feta; they balance the flavor). Transfer to a serving bowl. Crumble the feta over the salad, gently toss, and sprinkle with extra cilantro and fresh ground black pepper, if desired. Remove the pickled onions from their pickling liquid and serve on the side. You may also like Black Bean and Corn Salad with Chipotle-Honey Vinaigrette Chickpea, Corn, and Red Pepper Salad with Honey-Lime Vinaigrette Black Bean Salad with Corn, Red Peppers, and Avocado with Lime-Cilantro Vinaigrette Southwestern Quinoa Salad with Corn, Tomatoes, Avocado, and Lime Black Bean and Corn Salad with Chipotle-Honey Vinaigrette Chickpea, Corn, and Red Pepper Salad with Honey-Lime Vinaigrette Black Bean Salad with Corn, Red Peppers, and Avocado with Lime-Cilantro Vinaigrette Southwestern Quinoa Salad with Corn, Tomatoes, Avocado, and Lime RecipeComments (81)Add Comment Recipe Comments (81) Add Comment Ingredients For the Pickled Onions ¾ cup distilled white vinegar 3 tablespoons sugar ⅛ teaspoon salt 1 medium red onion, thinly sliced ¾ cup distilled white vinegar 3 tablespoons sugar ⅛ teaspoon salt 1 medium red onion, thinly sliced For the Salad 2 ears fresh corn Two (15-oz) cans black beans, best quality such as Bush's or Goya, rinsed and well-drained 3 scallions, white and green parts, thinly sliced ⅓ cup chopped fresh cilantro, plus more for serving ½ cup extra-virgin olive oil, divided 2 tablespoons fresh lime juice 2 tablespoons fresh lemon juice ¾ teaspoon salt, divided ½ teaspoon ground cumin 1 pound medium shrimp, peeled and deveined, thawed if frozen 4 cloves garlic, finely chopped 4 oz feta cheese, crumbled Freshly ground black pepper, for serving 2 ears fresh corn Two (15-oz) cans black beans, best quality such as Bush's or Goya, rinsed and well-drained 3 scallions, white and green parts, thinly sliced ⅓ cup chopped fresh cilantro, plus more for serving ½ cup extra-virgin olive oil, divided 2 tablespoons fresh lime juice 2 tablespoons fresh lemon juice ¾ teaspoon salt, divided ½ teaspoon ground cumin 1 pound medium shrimp, peeled and deveined, thawed if frozen 4 cloves garlic, finely chopped 4 oz feta cheese, crumbled Freshly ground black pepper, for serving Instructions For the Pickled Onions In a medium skillet, combine the vinegar, sugar, and salt. Bring to a boil, whisking to dissolve the sugar. Add the onion, reduce to a simmer and cook, uncovered, gently stirring, until the onions have wilted slightly, 1 to 2 minutes. Transfer the onions and pickling liquid to a heatproof bowl and let cool. In a medium skillet, combine the vinegar, sugar, and salt. Bring to a boil, whisking to dissolve the sugar. Add the onion, reduce to a simmer and cook, uncovered, gently stirring, until the onions have wilted slightly, 1 to 2 minutes. Transfer the onions and pickling liquid to a heatproof bowl and let cool. For the Salad Bring a large pot of salted water to a boil. Add the corn, then cover the pot and turn the heat down to low. Simmer for 10 minutes, then remove the corn from the water and let cool. Holding the cooled corn upright in a large mixing bowl, cut the kernels off the cob in strips. To the bowl of corn, add the beans, scallions, cilantro, 5 tablespoons of the oil, the lime juice and lemon juice, ½ teaspoon of the salt, and the cumin. Toss well and set aside. In a large skillet, heat the remaining 3 tablespoons of oil over medium-high heat until hot but not smoking. Add the shrimp and season with the remaining ¼ teaspoon salt. Cook for 1 minute, then add the garlic and cook, stirring occasionally, until the shrimp are just cooked through, 1 to 2 minutes. Transfer the shrimp to the mixing bowl with the corn, scraping all of the garlicky oil from the pan into the bowl. Toss the salad, then taste and adjust seasoning, if necessary (be sure to taste the salad with the pickled onions and feta; they balance the flavor). Transfer to a serving bowl. Crumble the feta over the salad, gently toss, and sprinkle with extra cilantro and fresh ground black pepper, if desired. Remove the pickled onions from their pickling liquid and serve on the side. The salad may be served room temperature or cold. Make-Ahead: The salad is best served on the same day of assembling, but it can be refrigerated in an airtight container for up to 2 days. Taste and adjust seasoning again before serving. Bring a large pot of salted water to a boil. Add the corn, then cover the pot and turn the heat down to low. Simmer for 10 minutes, then remove the corn from the water and let cool. Holding the cooled corn upright in a large mixing bowl, cut the kernels off the cob in strips. To the bowl of corn, add the beans, scallions, cilantro, 5 tablespoons of the oil, the lime juice and lemon juice, ½ teaspoon of the salt, and the cumin. Toss well and set aside. In a large skillet, heat the remaining 3 tablespoons of oil over medium-high heat until hot but not smoking. Add the shrimp and season with the remaining ¼ teaspoon salt. Cook for 1 minute, then add the garlic and cook, stirring occasionally, until the shrimp are just cooked through, 1 to 2 minutes. Transfer the shrimp to the mixing bowl with the corn, scraping all of the garlicky oil from the pan into the bowl. Toss the salad, then taste and adjust seasoning, if necessary (be sure to taste the salad with the pickled onions and feta; they balance the flavor). Transfer to a serving bowl. Crumble the feta over the salad, gently toss, and sprinkle with extra cilantro and fresh ground black pepper, if desired. Remove the pickled onions from their pickling liquid and serve on the side. The salad may be served room temperature or cold. Make-Ahead: The salad is best served on the same day of assembling, but it can be refrigerated in an airtight container for up to 2 days. Taste and adjust seasoning again before serving. Nutrition Information Powered by Per serving (6 servings) Calories: 459 Fat: 24 g Saturated fat: 6 g Carbohydrates: 40 g Sugar: 10 g Fiber: 11 g Protein: 23 g Sodium: 805 mg Cholesterol: 112 mg Per serving (6 servings) Calories: 459 Fat: 24 g Saturated fat: 6 g Carbohydrates: 40 g Sugar: 10 g Fiber: 11 g Protein: 23 g Sodium: 805 mg Cholesterol: 112 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: DinnerFish & SeafoodGluten-Free AdaptableSaladsAmericanMexican Dinner Fish & Seafood Gluten-Free Adaptable Salads American Mexican