Thursday, August 8, 2013

Spicy Black Bean, Corn and Shrimp Salad – a simple supper, ready in under 30 minutes


The spicy black bean salad with the corn & tomatoes, the base of this dish, is one of my all time favorite beans salads. Not only is it colorful and full of flavor, the recipe can easily be doubled or tripled. It’s bursting with summer flavors and is great for a covered dish affair. People ooh & ah over it at a party and always want the recipe.

When I saw a very similar bean salad on the internet that was garnished with shrimp and served over a bed of chopped romaine lettuce with crunchy tortilla chips on the side, it inspired me to try my version of the bean salad in the recipe. By the way, the salad that inspired this used an avocado. My recipe does not normally include an avocado. If you are taking the salad to a party where it will sit out for a while, I would omit the avocado as it might turn brown.



The recipe calls for cooked shrimp. We seasoned our peeled shrimp with Hungarian paprika, sea salt and freshly ground black pepper and sautéed them in a tiny bit of olive oil. Grilling the shrimp would also be very nice. Ina Garten has a super easy recipe for shrimp that I’ve used many times. She seasons the shrimp, then roasts them in a preheated 400 degree F oven on a sheet pan for about 8 to 10 minutes and they turn out perfectly every time. So you have lots of choices on the shrimp.

I find that cutting corn off of the cob to be messy. Invariably a few of the kernels fly across the counter or end up on the floor. Some recipes tell you cut the corn into a bowl, but that can be tricky with the knife and worse yet, damage your knife blade. So I’ve been cutting the corn directly onto a paper plate and found that not only did it not damage the knife blade, but most of the kernels actually stayed on the plate for a change. Give it a try the next time you need to cut corn off of the cob and see how it works for you.


Spicy Black Bean, Corn and Shrimp Salad
Inspired by All You, serves 4

2 ears of freshly cooked yellow corn
1 (15 oz) can black beans, drained & rinsed
½ cup chopped fresh cilantro (or fresh basil if you don’t like cilantro)
3 tablespoons fresh lime juice
3 tablespoons canola oil, or other neutral tasting oil
1 ½ teaspoons ground cumin
2 tablespoons minced red onion
2 tablespoons chopped scallions, including some green tops
½ cup chopped tomatoes, well drained, grape tomatoes cut in half are nice
1 avocado, preferably Hass, peeled, pitted and cut into ½” dice (optional)
Kosher salt and lots of freshly ground black pepper
¾ pound cooked, peeled shrimp, cooled, either left whole or cut into chunks
4 cups chopped romaine lettuce
Tortilla chips for garnish, either purchased or homemade

Cut kernels off ears of corn and add to a large bowl, along with the beans, cilantro, lime juice, oil, cumin, red onion, scallions, tomatoes, and avocado if using.  Season the mixture with salt and plenty of freshly ground black pepper to taste. If preparing in advance, add the avocado & tomatoes at the last minute. Arrange lettuce on a serving plate, spoon bean salad on top, garnish with the shrimp, and serve with tortilla chips.




This will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, and Seasonal Sunday at the Tablescaper.

Have a great weekend everyone.


30 comments:

  1. I am enjoying your version of this main dish salad Sam. We need quick and healthy dishes these days.

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  2. This is one of those recipes that make me want to head off to the grocery store immediately. I will restrain myself until I have an avocado ripe!

    Best,
    Bonnie

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  3. Perfect summer salad.. we love shrimp Sam..Corn is a little devil.. I know exactly what you mean..I also saw a presentation where you cut the corn cob in disks and grill the disks ..seasoned.. You need to be Superman and have an invincible knife to pull off that one:)
    Love avos,would want.

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  4. A mouthwatering salad! I looks amazing and must taste out-of-this-world.

    Cheers,

    Rosa

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  5. I love shrimp and this recipe looks like a great one! I usually cut my corn off the cob using a cooking sheet as a base, but if you have a bundt pan, balance the cob on the center stack and the kernels fall into the bundt pan.

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  6. OMG Sam, can you say tonight's supper! This looks amazingly delicious! My husband will absolutely love this, of course so will I! Anything with shrimp for me! He calls me his "Seklie" ~ LOL

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  7. Could not look and read better! I copied the recipe immediately. Thank you so much, Sam, and a wonderful weekend to you,
    Merisi

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  8. I love your summer shrimp salads! This one may be one of my favorites...I love the freshness of the lime, the cilantro and the spring onions. And mmmm black beans. But I do think avocado would blend in beautifully. Perfect, Sam!

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  9. So summery and full of flavours, Sam. Were the shrimp grilled or pan-seared? They look so succulent and delicious.

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  10. It may be simple but it sure looks good.

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  11. I love this kind of meal...simple, quick and so flavorful...looks very summery Sam...beautiful color and flavors.
    Hope you are enjoying your Summer :D

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  12. This is very colorful and sounds great Sam! I love beans any way I can get 'em:@)

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  13. this looks fab as always and love the part in the recipe inspired by you all

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  14. oooh, that looks SO DARN GOOD!!! and easy to put together. I love that combination.

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  15. I am stealing/borrowing the corn cutting tip. What a clever idea! Your food always looks so good and I am all in for an easy supper/dinner.

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  16. Everything you show us makes me want to RUN to the kitchen and make it! And, this one I definitely will. Just perfect for the weekend. xx's

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  17. This looks like a hot summer party! Thanks for the tips on cutting corn. That's one task I tend to avoid, too.

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  18. This tickles all my favorite food flavors. Corn and blackbeans are a perfect pairing. Add lime juice and cilantro, avocado and I'm sold. Looks fantastic!

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  19. You have such a great photographer....I'll trade you the sous chef! Those yellow tomatoes... now if only I could find them. Our corn has disappeared but I'm sure we'll be getting some from up North soon. This looks divine.

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  20. Looks wonderful! I have a nice bag of shrimp in the freezer that's just been waiting for a yummy recipe ........

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  21. I have to pin this! First it is gorgeous. Second it just screams SUMMER! I will probably make this during the week after football, seems quick.

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  22. wow, that looks really yummy, how can I get a cyber sample?

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  23. Anything with Shrimps/Prawns gets my vote! And I have ALL the ingredients in the house.

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  24. I can always count on you, Sam, if I'm looking for a extra special salad recipe. Entree salads are perfect for these last few hot days of summer. And fresh fruit makes a quick and easy dessert.

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  25. Black beans, corn and shrimp - what a great combo! Thank you for a quick dinner idea!
    Shashi @ http://runninsrilankan.com

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  26. not just black beans but spicy black beans- I LOVE IT! this looks incredible and like you said- perfect for summer

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  27. Another gorgeous salad! This would be such a hit in my house!

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  28. A perfect meal for summer...flavorful and quickly prepared. I love it, Sam.

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  29. I've made a similar version of this salad recently and I know how delicious it is! The avocado is a wonderful idea. You need the Kuhn Rikon corn zipper:) I love mine!

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  30. This looks fabulous, and easy! Ciao!

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