Zesty Shrimp and Black Bean Salad Recipe

Cook 20 m

Ready In 20 m


¼ cup cider vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon minced chipotle chile in adobo

1-teaspoon ground cumin

¼ teaspoon salt

1 pound peeled and deveined cooked shrimp (wild caught), cut into ½-inch pieces

1 15-ounce can black beans, rinsed

1 cup quartered cherry tomatoes

1 large poblano pepper or bell pepper, chopped

¼ cup chopped scallions

¼ cup chopped fresh cilantro



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.
Make Ahead Tip: Cover and refrigerate for up to 1 day. Tips: Look for the small cans with Mexican foods at large supermarkets.

Recipe By: EatingWell Test Kitchen