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
If you refrigerate this shrimp black bean salad, let it stand on the counter about 15 minutes before serving.Serving size: 1-⅓ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.6*SmartPoints (Green plan)2*SmartPoints (Blue plan)0*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Southwestern Shrimp & Black Bean Salad Recipe
Amount Per Serving (1 -⅓ cups)
Calories 234Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 33g11%
Fiber 10g40%
Protein 20g40%
* Percent Daily Values are based on a 2000 calorie diet.