Caribbean Shrimp & Black Bean Salad

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Servings: 6 Difficulty: Advanced
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A vibrant, tangy salad featuring succulent shrimp and earthy black beans dressed in a zesty lime-honey vinaigrette.
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This Caribbean Shrimp & Black Bean Salad is a refreshing and protein-packed dish that balances sweet, spicy, and tangy flavors. Succulent shrimp are tossed with earthy black beans, crisp celery, and sweet bell peppers, all coated in a bright dressing of fresh lime juice, honey, and cilantro. The acidity cuts through the richness of the shrimp, while the vegetables add a satisfying crunch. It’s perfect for warm weather gatherings, light weeknight dinners, or as a side dish that steals the show. The flavors meld beautifully when chilled, making it an excellent make-ahead option for potlucks or meal prep.

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Caribbean Shrimp & Black Bean Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 170.2

Description

This Caribbean Shrimp & Black Bean Salad is a refreshing and protein-packed dish that balances sweet, spicy, and tangy flavors. Succulent shrimp are tossed with earthy black beans, crisp celery, and sweet bell peppers, all coated in a bright dressing of fresh lime juice, honey, and cilantro. The acidity cuts through the richness of the shrimp, while the vegetables add a satisfying crunch. It&# 226;ÂÂs perfect for warm weather gatherings, light weeknight dinners, or as a side dish that steals the show. The flavors meld beautifully when chilled, making it an excellent make-ahead option for potlucks or meal prep.

Ingredients

Directions

  1. Rinse and drain the black beans thoroughly; set aside.
  2. Wash and dry the shrimp if not already pre-cooked; ensure they are peeled and deveined.
  3. Dice the green or red bell pepper into small, uniform pieces.
  4. Thinly slice the celery stalks into half-moon shapes.
  5. Very thinly slice the red onion into rings and separate them.
  6. Halve the cherry tomatoes.
  7. Chop the fresh cilantro leaves and stems.
  8. Juice the lime to yield 2 tablespoons of juice and shred 1 teaspoon of the peel.
  9. In a small bowl, whisk together vegetable oil, honey, lime juice, lime zest, fresh salsa, and chopped cilantro until emulsified.
  10. Add 1/2 teaspoon of salt to the dressing and mix well.
  11. In a large mixing bowl, combine the shrimp, black beans, diced pepper, sliced celery, and red onion.
  12. Pour the dressing over the shrimp and bean mixture.
  13. Toss gently but thoroughly to ensure all ingredients are evenly coated.
  14. Cover the bowl with plastic wrap or a lid.
  15. Refrigerate for at least 2 hours, or up to 24 hours, tossing occasionally to redistribute flavors.
  16. Just before serving, spoon the salad onto plates lined with lettuce leaves.
  17. Garnish each serving with cherry tomato halves.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 170.2kcal
% Daily Value *
Total Fat 20.4g32%
Saturated Fat 12.5g63%
Cholesterol 53.3mg18%
Sodium 23.8mg1%
Total Carbohydrate 3.2g2%
Dietary Fiber 0.0g0%
Sugars 3.2g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: caribbean, shrimp, black beans, salad, lime, cilantro, seafood, summer, light, refreshing, protein, gluten-free, party food, make-ahead, vinaigrette, healthy, summer dinner, chilled salad, bean salad, shrimp recipe
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