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Black Bean Shrimp Salad Recipe
Black Bean Shrimp Salad Recipe photo by Taste of Home

Black Bean Shrimp Salad Recipe

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“I lived in Venezuela for several years, so this Caribbean-style salad is a favorite of mine,” says Rosemarie Forcum, a field editor from White Stone, Virginia. “I came across the recipe about 10 years ago and changed it to suit my taste.”
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings


  • 1 pound cooked medium shrimp, peeled and deveined
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 small green pepper, julienned
  • 1 small onion, thinly sliced
  • 1/2 cup chopped celery
  • 2/3 cup picante sauce
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon grated lime peel, optional
  • 6 lettuce leaves
  • 1 cup halved cherry tomatoes

Nutritional Facts

3/4 cup equals 224 calories, 6 g fat (1 g saturated fat), 115 mg cholesterol, 571 mg sodium, 22 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 starch 1 vegetable 1 fat.


  1. In a large bowl, combine the first five ingredients.
  2. In a small bowl, whisk the picante sauce, cilantro, lime juice, oil, honey, salt and lime peel if desired. Pour over shrimp mixture and toss to coat. Cover and refrigerate for at least 2 hours.
  3. Using a slotted spoon, spoon onto a lettuce-lined serving platter or salad plates. Garnish with tomatoes. Yield: 6 servings.
Originally published as Black Bean Shrimp Salad in Taste of Home June/July 2006, p23

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Sep. 19, 2013

"This was okay but not great. The seasoning combination worked well, but it seemed like it would have been better served as a hot dish instead of a salad."

Reviewed May. 20, 2012

"Have fixed this several times and will continue to do so. I love the combination of flavors. Very good."

Reviewed Aug. 4, 2008

"4 points"

Reviewed Jan. 15, 2008

"I like to add thawed frozen corn to this recipe and I also like to use small frozen salad shrimp. It's a perfect light meal! Love it."

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