Zesty Shrimp & Black Bean Salad

Zesty Shrimp & Black Bean Salad

Loaded with fresh tomatoes, peppers and cilantro and seasoned with cumin and chile, this shrimp and black bean salad recipe has all the flavors of a great fresh salsa and is a quick and easy no-cook recipe. Serve with tortilla chips or fresh corn tortillas.

From EatingWell: July/August 2012
Yield: 4 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 20 minutes


  1. 1/4 cup cider vinegar
  2. 3 tablespoons extra-virgin olive oil
  3. 1 tablespoon minced chipotle chile in adobo (see Tips), or more to taste
  4. 1 teaspoon ground cumin
  5. 1/4 teaspoon salt
  6. 1 pound peeled and deveined cooked shrimp (see Tips), cut into 1/2-inch pieces
  7. 1 15-ounce can black beans, rinsed
  8. 1 cup quartered cherry tomatoes
  9. 1 large poblano pepper or bell pepper, chopped
  10. 1/4 cup chopped scallions
  11. 1/4 cup chopped fresh cilantro


  1. Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat. Serve room temperature or cold.

Tips & Notes


Nutrition Per Serving: 273 calories; 12 g fat (2 g sat, 8 g mono); 143 mg cholesterol; 19 g carbohydrates; 21 g protein; 6 g fiber; 410 mg sodium; 533 mg potassium.

Nutrition Bonus: Vitamin C (55% daily value), Folate (20% dv), Potassium & Vitamin A (16% dv)

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 lean meat, 2 fat