Black Bean Shrimp Salad with Corn & Pickled Onions
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Once Upon a Chef · by Jennifer Segal★ 5.0 (36)

Black Bean Shrimp Salad with Corn & Pickled Onions

NUTRITION · PER SERVING35M COOK
CAL 38%·PRO 88%
CARBS 68G36% OF CAL
15G FIBER9G ADDED5G INTRINSIC40G OTHER14G TOTAL SUGAR
FAT 36G43% OF CAL
9G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant salad of shrimp, black beans, corn, and pickled red onions dressed with lime and cilantro. Light and refreshing for a quick weeknight meal or summer potluck.

mainmexicansaladshellfishbeansgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • ¾ cup distilled white vinegar
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 medium red onion, (thinly sliced)
  • 2 ears fresh corn
  • 2 (15-oz) cans black beans, best quality such as Bush's or Goya, drained and finsed
  • 3 scallions, (white and green parts, thinly sliced)
  • 1/3 cup chopped fresh cilantro, (plus more for serving)
  • ½ cup extra-virgin olive oil, (divided)
  • 2 tablespoons fresh lime juice, (from 1 lime)
  • 2 tablespoons fresh lemon juice, (from 1 lemon)
  • 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)
PREP
25M
SODIUM
1434MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.