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This chipotle shrimp, corn and black bean salad is a perfect quick and healthy weeknight meal.
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Chipotle Shrimp, Corn and Black Bean Salad

This chipotle shrimp, corn and black bean salad is a perfect quick and healthy weeknight meal.
Course Salad
Cuisine Mexican
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 2 -4 people
Calories 300kcal
Author Abbey Sharp

Ingredients

  • 1 1/2 tsp oil
  • 1/2 lb medium shrimp peeled and deveined
  • salt and chili powder to taste
  • 2 cobs corn kernels removed or 1 1/2 cups frozen corn
  • 1 can of black beans rinsed and drained
  • 3 red peppers diced
  • 1 pint cherry tomatoes halved
  • 3 green onions sliced thin on a bias
  • 1/4 c smokey BBQ sauce
  • 1 canned chipotle pepper in its sauce minced (you can remove some seeds if you don't like it too hot)
  • Zest of 1 lime
  • 3 tbsp lime juice
  • 1 tbsp oil
  • salt and pepper to taste

Instructions

  • Preheat a pan over medium high and add in the oil. Once hot, add the shrimp, a pinch of salt and a generous dusting of chili powder, and saute until the shrimp are pink and cooked through, just 1-2 minutes per side. If using frozen corn, throw the frozen kernels into the pan to allow to thaw for 30 seconds.
  • If using fresh corn, bring a small pot of water to a boil. Add in the corn kernels and blanch for 1 minute. Drain and run under cold water to stop the cooking.
  • Mix together the corn, shrimp, beans, peppers, cherry tomatoes, and green onions.
  • In a bowl, mix together the BBQ sauce, chipotle pepper, lime zest and juice, oil, and salt and pepper to taste. Toss with the salad, refrigerate, and serve either at room temperature or cold.
  • If you want to heat the entire thing through (cooking the corn, and peppers and tomatoes in the sauce with the shrimp and beans), you can totally use this as filling for tacos or quesadillas etc. Enjoy!

Nutrition

Calories: 300kcal