Smoky Shrimp And Bean Salad
- 20m Prep Time
- 5m Cook Time
- 25m Ready In
A smoky and tangy shrimp salad with pinto beans, corn, and bell pepper, dressed with chipotle-lime vinaigrette. Serve with tortilla chips for a light meal.
Ingredients
- 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
- 1 teaspoon table salt, plus salt for cooking shrimp
- ¼ cup lime juice (2 limes)
- 2 tablespoons minced canned chipotle chiles in adobo sauce
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 10 ounces cherry tomatoes, halved
- 1 (15-ounce) can pinto beans, rinsed
- 1 cup frozen corn, thawed and patted dry
- 1 orange bell pepper, stemmed, seeded, and cut into ½-inch pieces
- ½ cup chopped fresh cilantro
- Tortilla chips
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
- 1 teaspoon table salt, plus salt for cooking shrimp
- ¼ cup lime juice (2 limes)
- 2 tablespoons minced canned chipotle chiles in adobo sauce
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 10 ounces cherry tomatoes, halved
- 1 (15-ounce) can pinto beans, rinsed
- 1 cup frozen corn, thawed and patted dry
- 1 orange bell pepper, stemmed, seeded, and cut into ½-inch pieces
- ½ cup chopped fresh cilantro
- Tortilla chips
Let's Cook
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Step 1.
Bring 3 cups of water to a boil in a medium saucepan over high heat. Stir in 1 pound shrimp, peeled, deveined, and tails removed, and 1 tablespoon table salt. Cover and let stand off heat until shrimp are opaque, about 5 minutes, shaking the saucepan halfway through. Fill a large bowl halfway with ice and water. Transfer shrimp to ice bath and let cool, 3 to 5 minutes. Cut each shrimp crosswise into 4 pieces.
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Step 2.
Whisk ¼ cup lime juice, 2 tablespoons minced canned chipotle chile, 2 tablespoons extra-virgin olive oil, 1 tablespoon honey, 2 minced garlic cloves, and 1 teaspoon salt together in a large bowl. Add shrimp, 10 ounces halved cherry tomatoes; 1 rinsed can pinto beans; 1 cup frozen corn, thawed and patted dry; 1 orange bell pepper, seeded and cut into ½-inch pieces; and ½ cup chopped cilantro and stir to coat. Serve with tortilla chips.