Shrimp & Black Bean Salad

Quick and easy no-cook recipe.

Serves: 4


¼ cup cider vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon minced chipotle chilli in adobo, or more to taste

1 teaspoon ground cumin

¼ teaspoon salt

500g peeled and deveined cooked shrimp

1 can black beans, rinsed

1 cup quartered cherry tomatoes

1 large bell pepper, chopped

¼ cup chopped scallions

¼ cup chopped fresh cilantro




  1. Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, bell pepper, scallions and cilantro; toss to coat.
  2. Serve room temperature or chilled.
About the author: Brian Kitching
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