Mexican Shrimp & Quinoa Salad
Updated Feb 15, 2021, Published Jul 01, 2015
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The combination of fresh sweet corn, juicy tomatoes, black beans, and shrimp make this Mexican-inspired salad a must-have on any summer menu!

Mexican Shrimp & Quinoa Salad
Ingredients
- 2 ears sweet corn, ย husks removed
- 3 cups cooked quinoa, cooled
- 2 medium Roma tomatoes, ย diced
- 1 15-ounce can black beans,ย rinsed and drained
- ยฝ cup fresh cilantro, ย finely chopped
- Juice of 1 lime
- 1 teaspoon chili powder
- ยผ teaspoon cayenne pepperย , optional
- Kosher salt, to taste
- Freshly ground black pepper, ย to taste
- 1 pound peeled andย deveined shrimp, cooked
Instructions
- Place the corn in a large pot and add just enough water toย fill the pot 1-inch of the way up. Bring to the water to a boil,ย cover, and let the corn steam for 5-8 minutes. When done,ย remove from the heat and let the corn cool completely.
- Once the corn is cool to the touch, slice the kernels fromย the cob and transfer them to a large mixing bowl. Add theย quinoa, tomatoes, black beans, cilantro, lime juice, chiliย powder, and cayenne pepper. Toss to combine. Taste andย season with salt and pepper.
- Once seasoned to your liking, either add the shrimp directlyย into the bowl and toss the salad together, or serve the saladย as is and arrange the shrimp on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.