This simple Southwestern Shrimp and Black Bean Salad is an easy, healthy and delicious winner in my book.
It's 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.
Weight Watchers Shrimp Black Bean Salad
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 SmartPoints 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.
WW Shrimp & Black Beans
How Many Calories and WW Points in this Southwest-Spiced Salad?
According to my calculations, each generous 1-⅓ cups serving has about 234 calories and:
6 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
0 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Recipe Notes
If you refrigerate this shrimp black bean salad, let it stand on the counter about 15 minutes before serving.
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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: Skinny Southwestern Goulash, Southwest Slow Cooker Chicken, Slow Cooker Southwest Chicken Soup, WW Southwestern Salad with Chile Lime Dressing and Light & 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 & Black Bean Salad Recipe
Ingredients
- 2 tablespoons cider vinegar
- 1 tablespoon lime juice (optional)
- 1 teaspoon olive oil
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 1 cup cooked brown rice
- 1 cup fresh, or thawed frozen, corn kernels
- 1 can (15-½ 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.
Recipe Notes
*PersonalPoints® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
This is how easy it is to make clean + delicious healthy summer corn & 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:
Search for More Southwest-Inspired WW Friendly Recipes
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Katy
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?
Martha McKinnon
Hi Katy, It should be okay if kept refrigerated in an airtight container. ~Martha
Makenzie
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.
Wes Davis
Delicious, Easy and Healthy!!
MJ Thornton
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.
Jo
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.