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This simple Southwestern Shrimp and Black Bean Salad is an easy, healthy and delicious winner in my book. It is perfect for a light one-dish lunch or supper.
It’s from one of my most-used Weight Watchers cookbooks, Weight Watchers Comfort Classics : 150 Favorite Home-Style Dishes (affiliate link).
Everything I’ve made from it has been a hit, including this easy Shrimp and Black Bean Salad that comes together with flavors of the Southwest.
Published back in 2009, it gives the old point values. But every recipe includes nutritional details so it’s easy enough to recalculate to PointsPlus with a Weight Watchers calculator, or WW Points by using Weight Watchers Recipe Builder.
Rod, Mom and I all liked this one so I’m adding it to my “make again” file. In fact Mom rated it an A+, not a grade she gives often!
This shrimp and black bean salad works with the Simply Filling technique too.
How Many Calories and WW Points in Southwest Shrimp and Black Bean Salad?
According to my calculations, each generous 1-1/3 cups serving has about 234 calories.
To see your WW PersonalPoints for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
2 SmartPoints (Blue plan)
0 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
Recipe Notes
If you refrigerate this shrimp black bean salad, let it stand on the counter about 15 minutes before serving.
If you enjoy this simple, stir-together zesty black bean and shrimp salad, be sure to check out my other easy, healthy Weight Watchers friendly recipes including: Southwestern Goulash, Southwest Slow Cooker Chicken, Slow Cooker Southwest Chicken Soup, WW Southwestern Salad with Chile Lime Dressing and Zesty Southwestern Sweet Potato Salad
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.) 6 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 0 SmartPoints (Purple plan) 5 PointsPlus (Old plan) If you refrigerate this shrimp black bean salad, let it stand on the counter about 15 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is how easy it is to make clean + delicious healthy summer corn and avocado salad:
More Easy Recipes Like This Healthy, Zesty Shrimp Black Bean Salad from My Favorite Weight Watchers Recipe Sites
- Skinny Southwestern Black Bean Salad (SkinnyTaste)
- Southwest Chicken Alfredo (HungryGirl)
- Southwestern Chicken Salad with Skinny Salsa Ranch (SkinnyKitchen)
- Spicy Southwest Chicken Wraps (EmilyBites)
Watch this video to see how to make another version of southwestern zesty corn and black bean salad:
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