Black Bean Shrimp Salad with Corn & Pickled Onions
This main course black bean shrimp salad with corn and pickled onions is the perfect light weeknight dinner. It also screams summer potluck.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.onceuponachef.com.
Cooking tools:
- Skillet
- Pot
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- ¾ cup distilled white vinegar
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 1 medium red onion, (thinly sliced)
- 2 ears fresh corn
- 2 (15-oz) cans black beans, best quality such as Bush's or Goya, drained and finsed
- 3 scallions, (white and green parts, thinly sliced)
- 1/3 cup chopped fresh cilantro, (plus more for serving)
- ½ cup extra-virgin olive oil, (divided)
- 2 tablespoons fresh lime juice, (from 1 lime)
- 2 tablespoons fresh lemon juice, (from 1 lemon)
- ¾ teaspoon salt, (divided)
- ½ teaspoon ground cumin
- 1 pound medium shrimp, (peeled and deveined, thawed if frozen)
- 4 cloves garlic, (finely chopped)
- 4 oz feta cheese, (crumbled)
- Freshly ground black pepper, (for serving)
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