Southwestern Shrimp and Black Bean Salad Recipe

Pottery Bowl with Southwest Shrimp and Black Bean Salad garnished with chopped cilantro

4.16 from 40 votes

Southwestern Shrimp and Black Bean Salad Recipe

This Southwest Shrimp and Black Bean Salad combines shrimp, black beans, brown rice, corn, tomatoes, and a zesty chili-lime dressing for an easy, protein-packed meal that's perfect for lunch, dinner, or meal prep.

Prep Time15

Cook Time0

Total Time15

Course: Lunch, Main Course

Cuisine: American

Keyword: low fat shrimp salad, spicy shrimp salad, zest shrimp and black beans

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

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

Serving size: 1-1/3 cups

WW Points: 2

Check the WW Points for this recipe and track it in the WW app.
(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

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.

Nutrition