Collections » Recipes » Black Bean, Corn, and Shrimp Salad

Black Bean, Corn, and Shrimp Salad


  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic salt 
  • 1/2 teaspoon ground cumin
  • 1 1/2 pounds medium shrimp, peeled and deveined 
  • Cooking spray 
  • 2 tablespoons fresh lime juice, divided 
  • 1 1/2 cups frozen whole-kernel corn, thawed 
  • 3/4 cup bottled salsa 
  • 1/4 cup chopped fresh cilantro 
  • 1 (15-ounce) can black beans, rinsed and drained 


  1. Heat a large nonstick skillet over medium-high heat.
  2. Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
  3. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.

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