This post may contain affiliate links. Please read our disclosure policy.
If you’re looking for an easy, healthy meal that comes together in minutes, this Southwest Shrimp and Black Bean Salad is a winner.
Made with shrimp, black beans, brown rice, corn, tomatoes, and a simple chili-lime dressing, it’s colorful, satisfying, and packed with flavor. It works equally well as a light lunch, easy dinner, or make-ahead meal for busy days.
One of the things I love most about this recipe is that it uses simple ingredients while delivering big Southwestern flavor. The combination of lean shrimp, fiber-rich beans, vegetables, and whole grains makes it filling without feeling heavy.
It’s the kind of meal I find myself making again and again.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How Many Calories and WW Points?
- How to Make Southwest Shrimp and Black Bean Salad
- Recipe Notes
- What to Serve with Southwest Shrimp Salad
- Storage and Meal Prep
- Southwestern Shrimp and Black Bean Salad Recipe
- Frequently Asked Questions
- More Easy Southwest-Inspired Recipes You’ll Love
Why You’ll Love This Recipe
- Ready in about 15 minutes
- High in protein
- Loaded with fiber
- Great for meal prep
- Perfect for lunch or dinner
- Naturally gluten-free
- Easy to customize
- Delicious served warm or cold
Ingredients & Substitutions
- Apple cider vinegar – Adds brightness and tang to the dressing.
- Lime juice – Optional, but highly recommended for extra Southwestern flavor.
- Olive oil – Adds richness and helps bring the dressing together.
- Chili powder – Gives the salad its signature Southwestern flavor.
- Brown rice – Adds substance and makes the salad more filling. White rice, quinoa, or cauliflower rice can be substituted.
- Corn – Fresh, frozen, or canned corn all work well.
- Black beans – Add fiber, protein, and texture. Pinto beans or kidney beans can be substituted.
- Cooked shrimp – A quick and easy protein source. Leftover grilled shrimp works beautifully.
- Tomatoes – Add freshness and color.
- Scallions – Provide mild onion flavor.
- Fresh cilantro – Optional but highly recommended if you’re a cilantro fan.
How Many Calories and WW Points?
According to my calculations, each generous 1-1/3 cups serving has about 234 calories and 2 WW Points.
To see your WW lPoints for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)
How to Make Southwest Shrimp and Black Bean Salad
Step 1: Make the dressing
In a large bowl, whisk together the vinegar, lime juice, olive oil, chili powder, and salt.
Step 2: Add the salad ingredients
Add the brown rice, corn, black beans, shrimp, tomatoes, scallions, and cilantro.
Step 3: Toss
Gently stir until everything is evenly coated with the dressing.
Step 4: Taste and adjust
Add additional lime juice, chili powder, salt, or vinegar to suit your tastes.
Step 5: Serve
Serve immediately or refrigerate until ready to enjoy.
Recipe Notes
This salad is incredibly flexible and easy to customize.
Try adding:
- Diced avocado
- Chopped red bell pepper
- Jalapeño
- Cucumber
- Red onion
- Cotija cheese
- Shredded lettuce
For even more flavor, use grilled shrimp instead of plain cooked shrimp.
The salad tastes great immediately but is even better after chilling for a few hours, allowing the flavors to blend together.
What to Serve with Southwest Shrimp Salad
This salad is substantial enough to serve as a complete meal on its own.
If you’d like to round things out, try serving it with:
- Tortilla chips
- Fresh fruit
- Simple green salad
- Grilled vegetables
- Corn tortillas
- Guacamole
- Salsa
Storage and Meal Prep
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If making ahead, consider adding avocado just before serving.
This salad makes an excellent meal-prep lunch because the flavors continue to improve as it sits.
If you’ve made this zest, low fat Shrimp and Black Bean Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Southwestern Shrimp and Black Bean Salad Recipe
Ingredients
- 2 tablespoons cider vinegar
- 1 tablespoon lime juice (optional)
- 1 teaspoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 cup cooked brown rice
- 1 cup fresh, or thawed frozen, corn kernels
- 1 can (15-1/2 ounces) black beans, rinsed and drained
- 8 ounces cooked shrimp, cut into bite-size pieces
- 1 tomato, cut into bite-size pieces
- 2 scallions, chopped
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- In a large bowl whisk together the vinegar, lime juice (if using), oil, chili powder and salt.
- 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.
- Serve at once or cover and refrigerate up to 2 days.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan)
Recipe Notes
This salad is incredibly flexible and easy to customize. Try adding:- Diced avocado
- Chopped red bell pepper
- Jalapeño
- Cucumber
- Red onion
- Cotija cheese
- Shredded lettuce
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Simply thaw and drain them well before adding to the salad.
Can I make this ahead?
Absolutely. It’s a great make-ahead recipe and tastes even better after chilling.
Can I substitute another grain?
Yes. Quinoa, farro, white rice, or cauliflower rice all work well.
Is this salad gluten-free?
Yes, as written, all ingredients are naturally gluten-free.
One of the few recipes we return to semi-regularly in a house where dishes are rarely repeated – usually double up and use half as a full dinner for two, and then refrigerate the rest for two days lunch each.
Super easy, delicious, and quite filling!! I didn’t have brown rice so used white and it was great. I am sure it changed the nutrition chart but I liked the contrast in color that the white rice gave it. My husband, not a salad for dinner fan, loved this dish.
Delicious, Easy and Healthy!!
This is my first time ever going back and trying to relocate a recipe JUST to leave a comment. This meal was so delicious, light, but filling! Perfect for work lunches. I’ve been trying to find more lunch recipes week in and week out so I’m not bored/dissatisfied as easy and this one is a go-to! Thanks for sharing this.
You say to refrigerate for two days. I want to make this as a meal prep. Is there a reason why this could not be refrigerated for 5-6 days?
Hi Katy, It should be okay if kept refrigerated in an airtight container. ~Martha