Black Bean Salad with Corn, Shrimp & Pickled Onions

5 stars based on 4 votes

Black Bean Shrimp Salad

Inspired by the lovely cookbook Salads: Beyond the Bowl by Mindy Fox (Kyle Books, 2012), this main course black bean salad with corn, shrimp, and pickled onions is the perfect light weeknight dinner. It also screams summer potluck. The recipe does involve a bit of preparation –  first you quick-pickle the onion, boil the corn, and sauté the shrimp – but, I promise, it all comes together quickly and easily. And it’s worth the effort: each separate element really makes the salad sing. For best results, use only high-quality canned beans, like Bush’s or Goya.

how to make black bean and shrimp salad

Begin by pickling the onions. In a medium skillet, combine the vinegar, sugar, and salt. Bring to a boil, whisking to dissolve the sugar.

how to make black bean and shrimp salad

Add the sliced onion.

how to make black bean and shrimp salad

Reduce to a simmer and cook, uncovered, gently stirring, until the onions have wilted slightly, 1 to 2 minutes.

how to make black bean and shrimp salad

Transfer the onions and pickling liquid to a heatproof bowl and let cool.

how to make black bean and shrimp salad

Next, bring a large pot of salted water to a boil. Add the corn, then cover the pot and turn the heat down to low. Simmer for 10 minutes, then remove the corn from the water and let cool.

Holding the cooled corn upright in a large mixing bowl, cut the kernels off the cob in strips.

how to make black bean and shrimp salad

To the bowl of corn, add the beans, scallions, cilantro, 5 tablespoons of the oil, the lime juice and lemon juice, 1/2 teaspoon of the salt, and the cumin.

how to make black bean and shrimp salad

Toss well and set aside.

how to make black bean and shrimp salad

Meanwhile, in a large skillet, heat the remaining 3 tablespoons of oil over medium-high heat until hot but not smoking. Add the shrimp and season with the remaining 1/4 teaspoon salt.

how to make black bean and shrimp salad

Cook for 1 minute, then add the garlic.

how to make black bean and shrimp salad

Cook, stirring occasionally, just until the shrimp are cooked through, 1 to 2 minutes.

how to make black bean and shrimp salad

Transfer the shrimp to the mixing bowl with the corn, scraping all of the garlicky oil from the pan into the bowl.

how to make black bean and shrimp salad

Toss the salad, then taste and adjust seasoning, if necessary (be sure to taste the salad with the pickled onions and feta; they balance the flavor).

how to make black bean and shrimp salad

Transfer to a serving bowl. Crumble the feta over the salad, gently toss, and sprinkle with extra cilantro and fresh ground black pepper, if desired. Remove the pickled onions from their pickling liquid and serve on the side.

how to make black bean shrimp salad

My Recipe Videos

Black Bean Salad with Corn, Shrimp & Pickled Onions

Servings: 4 to 6
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Total Time: 35 Minutes

Ingredients

For the Pickled Onions

  • 3/4 cup distilled white vinegar
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 medium red onion, thinly sliced

For the Salad

  • 2 ears fresh corn
  • Two (15-oz) cans black beans, best quality such as Bush's or Goya, rinsed and well-drained
  • 3 scallions, white and green parts, thinly sliced
  • 1/3 cup chopped fresh cilantro, plus more for serving
  • 1/2 cup extra-virgin olive oil, divided
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1 pound medium shrimp, peeled and deveined
  • 4 cloves garlic, finely chopped
  • 4 oz feta cheese, crumbled
  • Freshly ground black pepper, for serving

Instructions

For the Pickled Onions

  1. In a medium skillet, combine the vinegar, sugar, and salt. Bring to a boil, whisking to dissolve the sugar. Add the onion, reduce to a simmer and cook, uncovered, gently stirring, until the onions have wilted slightly, 1 to 2 minutes. Transfer the onions and pickling liquid to a heatproof bowl and let cool.

For the Salad

  1. Bring a large pot of salted water to a boil. Add the corn, then cover the pot and turn the heat down to low. Simmer for 10 minutes, then remove the corn from the water and let cool. Holding the cooled corn upright in a large mixing bowl, cut the kernels off the cob in strips.
  2. To the bowl of corn, add the beans, scallions, cilantro, 5 tablespoons of the oil, the lime juice and lemon juice, 1/2 teaspoon of the salt, and the cumin. Toss well and set aside.
  3. In a large skillet, heat the remaining 3 tablespoons of oil over medium-high heat until hot but not smoking. Add the shrimp and season with the remaining 1/4 teaspoon salt. Cook for 1 minute, then add the garlic and cook, stirring occasionally, until the shrimp are just cooked through, 1 to 2 minutes.
  4. Transfer the shrimp to the mixing bowl with the corn, scraping all of the garlicky oil from the pan into the bowl. Toss the salad, then taste and adjust seasoning, if necessary (be sure to taste the salad with the pickled onions and feta; they balance the flavor). Transfer to a serving bowl. Crumble the feta over the salad, gently toss, and sprinkle with extra cilantro and fresh ground black pepper, if desired. Remove the pickled onions from their pickling liquid and serve on the side. The salad may be served room temperature or cold.
  5. Make-Ahead: The salad is best served on the same day of assembling, but it can be refrigerated in an airtight container for up to 2 days. Taste and adjust seasoning again before serving.
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Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 459
  • Fat: 24 g
  • Saturated fat: 6 g
  • Carbohydrates: 40 g
  • Sugar: 10 g
  • Fiber: 11 g
  • Protein: 23 g
  • Sodium: 805 mg
  • Cholesterol: 112 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    This is fantastic! So much flavor! I absolutely love your recipes! Thank you!

    - Daffydil on August 20, 2018 Reply
  • Looks delish! How long should the pickled onions keep if stored in lets say a Mason jar and refrigerated?

    - Laura on August 17, 2018 Reply
    • Hi Laura, They’ll keep well for a few weeks — and if you have extra they are good on everything! Enjoy!

      - Jenn on August 17, 2018 Reply
  • 5 stars

    So good! I only made a half recipe, and will likely regret that. Already had some pickled onions, so it was quite quick. The sweet crispy corn and onions go so well with the garlicky shrimp, creamy feta and beans. Great combination of flavors. Thanks!

    - Betty on August 14, 2018 Reply
  • 5 stars

    Very good. Prepared as described but added avocado and quartered grape tomatoes. The pickled onions add a pretty and unexpected punch. Light and tasty summer dinner.

    - Kim on August 9, 2018 Reply
  • 5 stars

    Home run. This was absolutely delicious….an orchestra of flavors! Enjoyed by my entire family.

    - Marian on August 9, 2018 Reply
  • Would love to make this Any substitute for the feta? In general what works in its place as many recipes are using it and my family shys away if there is feta in a dish. Thank you!

    - Evelyn on August 9, 2018 Reply
    • Hi Evelyn, You can leave it out – or try queso fresco, which is milder in flavor than feta.

      - Jenn on August 9, 2018 Reply
  • Can I substitute basil for the cilantro?

    - Karen Kaplan on August 9, 2018 Reply
    • Hi Karen, If you use basil, you might leave out the cumin. Otherwise, you could try parsley or just omit the herbs entirely — it will still be delicious.

      - Jenn on August 9, 2018 Reply
  • This sounds delicious – but is there a substitute for cilantro. I’ll eat it but not crazy about it. Thanks!

    - Janice Cohen on August 9, 2018 Reply
    • Hi Janice – totally fine to just leave it out. Enjoy!

      - Jenn on August 9, 2018 Reply
  • Could this be served warm with quinoa?

    - Sharon on August 9, 2018 Reply
    • Hi Sharon, I think that’d be delicious.

      - Jenn on August 9, 2018 Reply
  • Is this salad best served room temp or cold ?

    - Lisa on August 9, 2018 Reply
    • Hi Lisa, It’s delicious either way but I prefer room temp.

      - Jenn on August 9, 2018 Reply
  • Rather than feta, wouldn’t cotija or other soft Mexican cheese be more fitting?

    - Susan on August 9, 2018 Reply
    • Those will work well, too, Susan – sometimes they can be hard to find.

      - Jenn on August 9, 2018 Reply
  • It doesn’t say how many onions to slice to pickle them. Or is that the 3 scallions? The pictures look like red onions? I want to try this.

    - Bruce Robertson on August 9, 2018 Reply
    • Hi Bruce, Thanks for catching that — it’s one medium red onion, thinly sliced.

      - Jenn on August 9, 2018 Reply
  • The onion is missing from the recipe. Can parm or another cheese be used vs, feta?

    - Joyce on August 9, 2018 Reply
    • Hi Joyce, Instead of feta, you could try queso fresco.

      - Jenn on August 9, 2018 Reply
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