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!
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…
…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!
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.
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!
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.
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.
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.
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.
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:
- 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
- Cook corn kernels covered in microwave just until tender, about 7 minutes on high. Drain corn well and add to large mixing bowl.
- 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.
- Gently toss and refrigerate in airtight container for at least one hour, tossing ingredients occasionally to evenly coat with lime juice dressing.
- Will keep in fridge for up to three days.
I hope you’ll try your very own version of Cilantro Lime Shrimp Corn Salad!
This week I am linking up with Dream Create Inspire Link @Simple Nature Decor Thriving on Thursdays Linky Party @Domesblissity Linky Party Palooza@I Heart Nap Time DIY and Recipes Party @The 36th Avenue Clever Chicks Blog Hop @The Chicken Chick Worthwhile Wednesday @Crafty Allie Friday Favorites @ Life in Leggings What’s Cookin’ Wednesday @Buns in my Oven Tipsy Tuesday @Grey is the New Black MMM @Healthy Diva Life Totally Terrific Tuesday @ Live Randomly Simple The Wednesday Round Up @ Love, Pasta and a Toolbelt Create & Share DIY and Recipe Party @ Designs by Miss Mandee Fabulous Party @Lou Lou Girls Sunday Linky @The Lazy Gastronome Over the Moon Link Party @Marilyn’s Treats Foodie FriDIY@A Dish of Daily Life Funtastic Friday @Olives & Okra Thursday Favorite Things Blog Hop @Katherines Corner Party Time! @ Live Laugh Rowe Mingle Monday Blog Link-Up @ Life of Meg