Photo: Kate Sears; Styling: Gerri Williams
Prep Time
20 Mins
Bake Time
15 Mins
Serves 4

Black Bean, Corn and Shrimp Salad is bursting with fresh and tasty flavors, while taking minimal time to prepare.

How to Make It

Step 1

Preheat oven to 400ºF. Spread tortilla wedges on 1 or 2 large, ungreased baking sheets and bake until crisp, 10 to 15 minutes.

Step 2

Cut kernels off ears of corn into a large bowl (you should have about 1 1/2 cups). Add beans, avocado, tomatoes, scallions, cumin, olive oil, lime juice and shrimp and toss gently to combine. Season with salt and pepper.

Step 3

Arrange lettuce on a serving plate, spoon shrimp salad on top and serve with tortilla wedges.

Ratings & Reviews

aliceleonetti's Review

August 03, 2013

VanessaLaMadre's Review

July 17, 2013
I never leave reviews for anything online. However I made this salad last night and it was soooo delicious, I had to leave a review! I have never liked eating salads because I don't like salad dressing. This recipe appealed to me because it used no dressing, just olive oil and lime juice. The flavor was just amazing, even my picky-eating kids liked it! Thanks for this awesome recipe. This will be a staple meal in our house :)

chughestx's Review

March 12, 2013
My boyfriend and I loved it and my teenage daughter raved about it. She even asked to take the leftovers to school for lunch the next day and she NEVER takes her lunch! I will be making this again soon!

sweetpickles57's Review

January 24, 2013
So easy & delicious. No cooking required. My husband & I couldn't decide who would eat it for lunch the next day since we both wanted it again.