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.
Recipe type: Lunch or dinner
Cuisine: Southwestern
Serves: 6 servings
  • 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
  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.
Recipe by GINGER WROOT at