Corn, Tomato, and Black Bean Salad with Shrimp

This vibrant salad combines sweet corn, juicy tomatoes, and protein-packed black beans for a fresh and flavorful meal. Toss in some tender shrimp, and you’ve got a quick, healthy dish perfect for warm days or casual gatherings.

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TIME10 min

SERVINGS4

RATING4.5 / 5

Corn, Tomato, and Black Bean Salad with Shrimp

01 / WHAT YOU NEED

Ingredients

1 (15 ounce) can black beans, rinsed and drained 1 cup frozen corn, thawed 1 (4 ounce) can chopped green chilies 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained 6 green onions, chopped 1 (12 ounce) package frozen small cooked shrimp, thawed 2 tablespoons chopped fresh cilantro ½ teaspoon cumin 1 lime, juiced 1 tablespoon olive oil ½ teaspoon Hot sauce to taste 1 pinch Salt and pepper to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by mixing together the black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a big bowl. In a separate small bowl, whisk the olive oil, cumin, garlic powder, lime juice, and hot sauce until everything is well combined. Pour this dressing over the salad ingredients and give it a good stir to coat everything evenly. For the best flavor, let the salad chill in the fridge for at least two hours before serving. This gives all the flavors time to blend beautifully. When you’re ready, just give it a quick toss and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh or frozen shrimp that is peeled and deveined for the best texture.
- Rinse canned black beans well to reduce excess sodium and improve taste.
- Let the salad chill for at least 30 minutes to allow the flavors to blend nicely.

Why you’ll love it

This salad is a bright and flavorful combination of fresh ingredients that come together quickly. It’s healthy, packed with protein and fiber, and perfect for warm weather. The shrimp adds a nice touch of seafood without overpowering the other flavors.

Serving ideas

Serve this salad on a bed of leafy greens or with warm tortilla chips for a crunchy contrast. It also pairs well with grilled chicken or fish for a heartier meal. For a light lunch, enjoy it on its own with a squeeze of lime.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to two days. Keep the dressing separate if possible to maintain freshness. Avoid freezing, as the texture of the vegetables and beans may change.