Lime Black Bean Salad with Shrimp

| March 24, 2011 | 8 Comments

lime black bean salad with shrimp

When it comes to citrus, lime is my clear favorite. Yes, I like orange juice and the occasional grapefruit. And yes, lemon is perfect for some dishes. But I save my lovin’ for the lime.

Limeaid, lime in guacamole, Lime White Chocolate Cookies — I love it all. So, lime in a dressing? Naturally, when the idea popped into my head, I was all over it. Lime, olive oil, cumin, paprika … oh yea! And what could be better to toss it with than a fabulous black bean salad?

My mouth was watering thinking about it. Oh wait, it still is.

The tart lime, creamy avocado, sweet red peppers and meaty black beans go perfectly together. The shrimp finish off the salad so nicely, giving it substance.

I served this over Boston bibb lettuce leaves, but you could plate it over baby greens, rice or without any base. It’s all up to you on that one.

Another great thing about this salad? It’s ready in about 15 minutes. I pan-fried these extra-large shrimp, but any cooked shrimp will do — and if you use precooked shrimp, it’s even faster to whip up (maybe 10 minutes?). Perfect for a speedy lunch on a busy day.

lime black bean salad with shrimp

What’s your favorite fast lunch?

Lime Black Bean Salad with Shrimp

Summary: A fresh, fast and filling salad with a homemade lime dressing


  1. 1 red bell pepper, diced
  2. 1 Hass avocado, diced
  3. 1 can black beans, drained and rinsed
  4. 1 lime, zested and juiced
  5. 1/4 cup extra virgin olive oil
  6. 1/2 tsp cumin
  7. 1/2 tsp paprika
  8. salt and pepper, to taste
  9. 1 lb extra large or jumbo shrimp, cooked


  1. In a large bowl, toss together the red peppers, avocado and black beans.
  2. Whisk together the lime juice, zest, olive oil, cumin and paprika. Taste and season, as desired, with salt and pepper.
  3. Pour the lime mixture over the veggies/black beans and toss to coat.
  4. Divide the black bean salad evenly among four plates. Top each with shrimp and serve immediately.


Not a shrimp fan? You can substitute grilled chicken or skip the protein.

For a speedier version, use precooked shrimp.


Try serving this in a lettuce wrap!

Cooking time (duration): 15

Diet type: Pescatarian

Diet (other): Low calorie

Number of servings (yield): 4

Meal type: lunch

Copyright © 2011.
Recipe by Sarah W. Caron.
Microformatting by hRecipe.

Category: lunch, Quick and Easy Recipes, Recipes, salad

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (8)

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  1. I’m not a shrimp eater, but I think this would be fantastic even without it. Avocado, black beans, and lime? Yum!

  2. Oh that salad looks so delicious. Refreshing and healthy. I think this is going to become my favorite go to lunch!

  3. Gorgeous! And I love every component.

  4. Lime with shrimp are a great duo and on a salad makes it better.

  5. Kate says:

    Lime is my favorite too! And now I want a lime milkshake.

  6. Sarah Caron says:

    Thank you all for the great comments!

  7. Lime is a close match to my favorite calamansi. have you tried it? Shrimp with lime or calamansi is a perfect marriage. I just love the citrusy flavors wrapped around shrimp… oh now how my mouth waters. haha.
    happy friday!

  8. This is exactly my kind of favorite dish! I love these flavors and shrimp and black beans. ;)
    I throw together all kinds of yummy salads with what I have on hand, which is usually something
    I also looove tuna salad chopped up with a ton of veggies and miso paste. Mmm. (on my blog if your interested ;)


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