Cilantro Lime Shrimp Corn Salad

Cilantro Lime Shrimp Corn Salad

Cilantro Lime Shrimp Corn Salad…I hope you’ll try this lovely dish!

While recently browsing on Pinterest and various food blogs, I’ve seen bookoos of summer salads with the same common ingedients: corn, black beans, lime and cilantro. I love the idea of fresh and clean dishes that have a Southwestern flair, so I jumped on this summer salad bandwagon, and never looked back. I’m betting you’ll do the same, after you see just how yum this dish can be!

Cilantro Lime Shrimp Corn Salad

Cold salad with Southwestern flair

First, let me introduce you to my version, which I’m calling Cilantro Lime Shrimp Corn Salad. Okay, so the name is a little cumbersome…

Cilantro Lime Shrimp Corn Salad

The main ingredients for Cilantro Lime Shrimp Corn Salad, except for the lime and onion that I forgot

…but I also was a little cumbersome while shooting the photos for this post. In my eagerness to photograph the ingredients that you’ll need for my Cilantro Lime Shrimp Corn Salad, I totally forgot to include the purple onion and the lime in the group shot above!

Cilantro Lime Shrimp Corn Salad

Purple onion adds color and zing to this salad

I know some people don’t care for onion, and you can certainly skip using it, but I think some diced purple onion adds both striking color and a welcome bite to this salad.

Cilantro Lime Shrimp Corn Salad

Lime juice dresses this fab Cilantro Shrimp Corn Salad

The onion may be optional, but you’ll definitely want to add the citrusy lime juice, which really complements and brightens the flavors of this healthy salad!

Cilantro Lime Shrimp Corn Salad

Freshly shucked corn for the salad

Be sure to use freshly shucked corn, if you can. Don’t bother with blah canned corn as a substitute, but good quality frozen corn will do in a pinch. I cooked four ears of freshly shucked corn kernels in the microwave on high just until tender, for about 7 minutes.

Cilantro Lime Shrimp Corn Salad

Chopped mini peppers for this rockin’ salad…try a variety of bright colors!

While the corn was cooking, I chopped up the cilantro, some colorful mini bell peppers (you could use a regular red or yellow bell pepper instead), the purple onion, and then drained a can of black beans and a can of diced tomatoes.

Cilantro Lime Shrimp Corn Salad

I LOVE huge mixing bowls, especially with a yum salad in it like this!

To the cooked fresh corn, I added all of the other ingredients…the shrimp, black beans, tomatoes, and chopped cilantro, mini bell peppers, and purple onion. In my humongous mixing bowl, I tossed everything with plenty of lime juice, a bit of sugar, and then added some cumin and red pepper flakes for extra Southwestern flair.

Cilantro Lime Shrimp Corn Salad

Shrimp and Corn Salad: Clean and Tasty

The great thing about this dish is that substitutions are easy. Don’t like black beans? I think that diced avocado would be wonderful in lieu of (or in addition to) the black beans. I was actually going to make this with fresh cherry tomatoes, halved, but realized I didn’t have any on hand, so I used canned diced tomatoes instead.

Cilantro Lime Shrimp Corn Salad

Fresh Corn and Shrimp Salad…gorgeous!

My friend Laura mentioned using minced garlic in her corn and bean salad, which I plan to add next time. A bit of diced fresh jalapeno would be perfect too!

This recipe is gluten free and quite low in sodium if you use canned black beans and diced tomatoes with no salt added. Of course, you can add salt to taste. You’ll see that I added 1/2 teaspoon of sugar to this recipe, mainly to prevent the lime juice from being too sour.  Depending on your limes, you might not need the sugar. This Cilantro Lime Shrimp Corn Salad is just as good, if not better, the next day, after the ingredients have absorbed the lime juice and the flavors have had time to mingle. Here’s the printable recipe:

5.0 from 1 reviews
Cilantro Lime Shrimp Corn Salad
 
Prep time
Cook time
Total time
 
Fresh corn, black beans, shrimp, and onion are combined and then dressed with lime juice and freshly chopped cilantro for a clean and tasty summer salad that has a Southwestern flair.
Author:
Recipe type: Lunch or dinner
Cuisine: Southwestern
Serves: 6 servings
Ingredients
  • Freshly shucked corn from four ears, or about three cups of corn kernels (can substitute frozen corn kernels)
  • 1 lb. of medium frozen peeled and deveined shrimp, tails off and thawed and drained (can substitute fresh shrimp, cooked)
  • 1 can of black beans, rinsed and drained
  • 1 14-ounce can of diced tomatoes, drained (or substitute about a pound of cherry tomatoes, sliced in half)
  • ½ cup of purple onion, medium dice
  • 1 packed cup of fresh cilantro leaves, chopped
  • 1 yellow or red bell pepper, chopped (can substitute several mini bell peppers, chopped)
  • About 2 ounces fresh lime juice (juice of about 2 small limes)
  • ½ teaspoon sugar or to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • salt to taste
  • Optional add-ins or substitutions: diced avocado, diced fresh jalapeno, minced garlic
Instructions
  1. Cook corn kernels covered in microwave just until tender, about 7 minutes on high. Drain corn well and add to large mixing bowl.
  2. To corn, add shrimp, black beans, tomatoes, onion, cilantro, bell pepper, lime juice, cumin, pepper flakes, sugar. At this point you can add or substitute diced avocado, jalapeno and/or minced fresh garlic. Salt to taste.
  3. Gently toss and refrigerate in airtight container for at least one hour, tossing ingredients occasionally to evenly coat with lime juice dressing.
  4. Will keep in fridge for up to three days.

Cilantro Lime Shrimp Corn Salad

Cilantro Lime Shrimp Corn Salad…a perfect summer dish

Oh yes, and in case you’re wondering, the blue and white salad plate, a gift from my daughter, is from Anthropologie. You also can see the same whimsical plate on my post here.

I hope you’ll try your very own version of Cilantro Lime Shrimp Corn Salad!

–G

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Comments

  1. Laura says

    Couldn’t wait to see your creation – so colorful and appetizing! Dirk would love the addition of shrimp – will have to try that 🙂

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