Thursday, April 09, 2009

Black Bean, Corn and Shrimp Salad

Sorry for the upcoming whine, but after making this Black Bean, Corn and Shrimp Salad for dinner tonight, I've used up the last of the frozen fresh corn that we saved from last year's bounty. Sad! I tried to stretch it out as long as I could, but now it's all gone. Alas, we only have a few more months to go until those sweet kernels will start producing again, so there is hope!

After we fiddled with the shrimp to remove their shells, we tossed the little buggers with chili powder, cumin, granulated garlic and a bit of salt. In a hot skillet, laced with a tablespoon of oil, we added the shrimp and flipped them around until they were just beginning to curl and pink up. Just before we slipped them out onto a plate to keep them from getting over-cooked, and subsequently rubbery, we added in a splash of fresh lime juice for brightness.

The last of that sweet corn went in, and after allowing it to be alone with the heat for a short stint, we stirred in smoky chipotle salsa, distinct cilantro and black beans. Giving those ingredients just a minute to heat through, we added one more dose of fresh lime juice before portioning the hot vegetable salad out onto the plates and arranging the tender shrimp on top.

With a total time of less than 15 minutes from start to finish, this was without doubt one of the speedier dinners we have prepared. The smokiness from both the chipotle and cumin were well noted and appreciated, but I think Jeff was more excited about the aggressive heat the salsa added. Now, even though we approve of that spice, that doesn't mean that you can't go with a milder salsa and still be just as happy with the result, especially with those fresh notes from the tangy lime and cilantro. By the time we were done eating the well-seasoned shrimp, we still had a good amount of the corn and bean salad left behind. Instead of just eating it with a fork, which would have been sufficient, I served along side plenty of those baked tortilla scoops for a fun way to complete our meal.


  1. I love those quick suppers. That a great salad. Thanks Joe.

  2. Mmm, I love shrimp dishes like this one! What a great last use for your corn. And just think, soon, you'll have a replenished stock!

  3. I know what you mean about the corn - frozen fresh corn tastes almost better than actual fresh corn! I saw some little silver queen plants at Lowes for the first time ever the other day. Maybe I should plant a few to give my city garden a country look.

  4. Helene - Yeah... hectic days = speedy dinners!

    Elyse - Hopefully!

    Quinn - We talked about trying to grow some, but we just don't have the area for it.

  5. If I prepared this early in the day could it be served cold. Would it be as good?
    It seems to be a great combo of flavors.

  6. Christina - I think it would be good, but maybe a quick warm-up to take the chill off?