Shrimp and Black Bean Salad

There’s something about a warm summer evening that calls for a refreshing dish like Shrimp and Black Bean Salad. I remember the first time I made this salad; it was a spontaneous decision when I came home from the market with fresh ingredients. The sun was setting, and I wanted something light yet filling. As I tossed together the vibrant colors of the ingredients, the aroma filled my kitchen, making my mouth water in anticipation. Each bite was a burst of flavor, from the sweetness of the shrimp to the earthiness of the black beans, perfectly complemented by the crispness of the fresh vegetables. This salad has since become a staple in my home, especially during those hot summer months. It’s not just food; it’s memories, laughter, and the joy of sharing something delicious with loved ones.

Everything You Need for Shrimp and Black Bean Salad

Let’s talk about the beautiful ingredients that come together in this Shrimp and Black Bean Salad. Each one plays a vital role in creating a salad that’s not just nutritious but bursting with flavor and texture. The key players here are the shrimp, black beans, and colorful vegetables, all of which combine to create a dish that’s refreshing and satisfying.

• 1/2 lb. frozen cooked and peeled shrimp: This is the star of the show! The shrimp are sweet and tender, providing a hearty protein that makes the salad filling and delicious.
• One 15 oz. can black beans: These beans add a satisfying earthiness and are a fantastic source of fiber, helping to keep you full longer.
• 1/4 cup sliced green onion: Green onions add a subtle crunch and freshness that elevate the overall taste, giving it that extra kick.
• 1 red bell pepper: Sweet and vibrant, the red bell pepper not only adds color but also a crunchy texture that complements the other ingredients.
• 1/2 cup coarsely chopped cilantro: Cilantro brings a fresh, zesty flavor that ties all the elements together, making each bite delightful.

Preparation Steps for Shrimp and Black Bean Salad

Making Shrimp and Black Bean Salad is a straightforward process that anyone can master. I love how quickly this salad comes together, and I can almost guarantee it will become one of your favorites too! Just follow these simple steps, and you’ll create a dish that’s sure to impress.

1. Start by thawing the shrimp in the refrigerator overnight if you have time. If not, you can place them in a sealed bag and submerge it in cold water for a quick thaw. Drain the shrimp well and pat them dry with paper towels to remove excess moisture.
2. Rinse the black beans in a colander until the foam disappears, then drain them well. If they seem overly wet, pat them dry with paper towels. This step is crucial for keeping your salad from getting soggy.
3. Next, take your food processor and combine the oil, lime juice, 1/4 cup of chopped cilantro, Green Tabasco Sauce, cumin, chili powder, and salt. Pulse it for about a minute until the cilantro is finely chopped and all the ingredients are well blended.
4. In a mixing bowl, combine the drained shrimp and black beans with about half of the dressing. Mix them well and let this marinate in the refrigerator for at least one hour, or longer if you can. The longer it sits, the better the flavors will meld.
5. While the mixture is marinating, take a red bell pepper and slice it open. Remove the seeds and chop it into 1/2-inch square pieces. This adds a delightful crunch to your salad.
6. Slice enough green onion to fill 1/4 cup. If you’re feeling adventurous, feel free to add more!
7. Once the shrimp and beans have marinated, add the chopped green onion, red bell pepper, and more chopped cilantro to the mixture. Stir it all together, making sure the flavors combine beautifully.
8. Before serving, check the moisture level of the salad. You might want to add more dressing based on your preference. It should be moist but not swimming in dressing.
9. Finally, serve your Shrimp and Black Bean Salad and enjoy! This salad tastes amazing fresh, but I can assure you it holds up well in the fridge for another day.

Tips and Variations

If you’re looking for ways to elevate your Shrimp and Black Bean Salad, you’re in luck! Here are some tips that will help you make this dish even more enjoyable:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, making it taste even better on the second day!
• Freezing: It’s not recommended to freeze this salad, as the texture of the shrimp and vegetables can suffer after thawing.
• Pairing: Serve this salad with tortilla chips for a delightful crunch, or alongside grilled meats for a complete meal.
• Spice It Up: If you like heat, add diced jalapeños or a dash of cayenne pepper to the dressing for an extra kick.
• Meat-Free Version: For a vegetarian option, substitute shrimp with diced avocado or extra beans for a hearty alternative.
• Add Fruits: Incorporating diced mango or pineapple can add a sweet twist that complements the savory flavors beautifully.

Pairing Suggestions for Shrimp and Black Bean Salad

When it comes to serving your Shrimp and Black Bean Salad, the possibilities are endless! Here are some ideas to consider:

• Perfect Summer Dish: This salad is ideal for summer barbecues or picnics. Pair it with grilled chicken or fish for a complete meal.
• Light Lunch: Enjoy it as a light lunch with whole grain crackers or toasted pita bread for added crunch.
• Dinner Delight: Serve it as a side dish alongside grilled meats or tacos, enhancing the flavors of the main course.
• Vegetarian Option: For a meat-free meal, serve it with a hearty grain like quinoa or farro to ensure you have a filling dish.
• Storage Tip: If you have leftover salad, store it in a sealed container in the refrigerator. This salad holds up well and can be enjoyed the next day!
• Seasonal Pairing: During the warmer months, pair it with refreshing drinks like lemonade or iced tea for a complete summer experience.

FAQ

Conclusion

The Shrimp and Black Bean Salad is not just a meal; it’s a celebration of flavors and freshness that you can enjoy any time of year. I encourage you to try making it for your next gathering or a simple weeknight dinner. Not only is it quick and easy, but it also delivers on taste and nutrition. Enjoy the delightful combination of shrimp and beans, and share your experience with others!

Shrimp and Black Bean Salad

Craving something refreshing and satisfying? The Shrimp and Black Bean Salad is the ultimate summer dish. Packed with protein, vibrant flavors, and a zesty dressing, it’s the perfect choice for a light lunch or dinner. Try making it tonight for a delightful and easy meal!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Dinner, Salads

Cuisine: Mexican

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 lb. lb. frozen cooked and peeled shrimp thawed
• 1 can black beans rinsed well
• 1/4 cup cup sliced green onion
• 1 red bell pepper
• 1/2 cup cup coarsely chopped cilantro or more

Equipment

• Chef's Knife
• Mixing Bowl
• Peeler
• Food Processor

Method

 

1. Thaw shrimp in refrigerator overnight if possible or thaw in the bag in cold water. Drain well, then pat shrimp dry with paper towels.
2. Rinse black beans in colander until no more foam appears, then drain well. Pat dry with paper towels if beans look very wet.
3. In food processor with steel blade, pulse together oil, lime juice, 1/4 cup chopped cilantro, Green Tabasco Sauce, cumin, chile powder, and salt about 1 minute, until cilantro is finely chopped and ingredients are well combined.
4. Mix about half of dressing with beans and shrimp and let marinate in refrigerator one hour or as long as you can before you need to make the salad if you can’t wait one hour.
5. While the shrimp and beans marinate, remove seeds from the red bell pepper and chop into pieces about 1/2 inch square.
6. Slice enough green onion to make 1/4 cup (or more if you’re not adding the cilantro).
7. Add green onion, chopped red bell pepper, and chopped cilantro to shrimp and black bean mixture.
8. Add additional dressing until salad is as moist as you prefer, and devour! You may not need all the dressing.
9. I kept the leftover salad in the refrigerator overnight and ate it for dinner the next day, and it was still very good the second day.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Freezing: It’s not recommended to freeze this salad, as the texture of the shrimp and vegetables can suffer after thawing.
• Pairing: Serve this salad with tortilla chips for a delightful crunch.
• Spice It Up: If you like heat, add diced jalapeños.
• Add Fruits: Incorporating diced mango can add a sweet twist.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.