Southwest Shrimp Black Bean Salad

Serving 4 people

15 min


  • canned black beans 1 can (15-1/2 ounces) black beans, rinsed and drained
  • chili powder ½ teaspoon chili powder
  • cider vinegar 2 tablespoons cider vinegar
  • cooked brown rice 1 cup cooked brown rice
  • fresh cilantro 2 tablespoons chopped fresh cilantro (optional)
  • fresh corn kernels 1 cup fresh or thawed frozen corn kernels
  • lime juice 1 tablespoon lime juice (optional)
  • olive oil 1 teaspoon olive oil
  • salt ¼ teaspoon salt
  • scallions 2 scallions, chopped
  • shrimp 8 ounces cooked, shrimp, cut into bite-size pieces
  • tomato 1 tomato, cut into bite-size pieces
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How to make it

  1. In a large bowl whisk together the vinegar, lime juice (if using), oil, chile powder and salt.
  2. Add the rice, corn, black beans, shrimp, tomato, scallions and cilantro, if using. Stir gently to combine. Taste and adjust seasoning, adding more vinegar, lime juice, chili powder and/or salt to suit your tastes.
  3. Serve at once or cover and refrigerate up to 2 days.