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Shrimp and Black Bean Salad


Shrimp and Black Bean Salad

Shrimp and Black Bean Salad

Linda Larsen
I love Shrimp and Black Bean Salad; plump and tender shrimp combines with fresh tomatoes, corn, black beans and a honey mustard salad dressing. Yum.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4-6 servings


  • 1 (16 ounce) package frozen fully cooked shrimp
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 cups frozen white and gold corn
  • 2 cups cherry tomatoes
  • 1 cup chopped tomatoes
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • 1/2 cup honey mustard salad dressing
  • butter lettuce leaves


Thaw shrimp as directed on package; remove shells if attached. Place in large bowl with black beans, corn, and both kinds of tomatoes. In small bowl, combine lemon juice and olive oil and mix until blended. Add honey mustard salad dressing and whisk to blend.

Pour over shrimp mixture and gently toss. Serve immediately, or cover and chill for 2-4 hours to blend flavors. Serve salad on butter lettuce leaves.

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