Spicy Shrimp and Black Bean Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A vibrant salad featuring plump shrimp, black beans, corn, and a zesty lime dressing. This mexican-inspired salads ready in about 31 minutes pairs shrimp, (15 oz) black beans, corn kernels into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 380 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz shrimp
• 1 can (15 oz) black beans
• 1 cup corn kernels
• 1 red bell pepper
• 1 lime
• 1/4 cup red onion
• 1/4 cup cilantro
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp chili powder

Instructions

1. Step 1: Pat shrimp dry, then toss with 1 tbsp olive oil, 1/4 tsp cumin, 1/4 tsp chili powder, and a pinch of salt. Heat a skillet over medium-high and cook shrimp for 2-3 minutes per side until pink and opaque.
2. Step 2: Drain and rinse black beans, then combine with corn, diced red bell pepper, and chopped red onion in a large bowl.
3. Step 3: Squeeze juice from 1 lime over the bean mixture, add 1 tbsp olive oil, 1/2 tsp cumin, 1/4 tsp chili powder, and 1/4 cup chopped cilantro. Toss until evenly coated.
4. Step 4: Gently fold cooked shrimp into the bean salad, then chill for 15 minutes before serving.