Introduction

This simple Southwestern Shrimp and Black Bean Salad is a healthy, satisfying, and colorful dish. It’s perfect for a quick lunch, light dinner, or even meal prep for the week. Packed with protein, fiber, and fresh veggies, it’s as nutritious as it is delicious.

Ingredients (Serves 2–3)

1 lb (450 g) cooked shrimp, peeled and deveined

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, canned, or frozen)

1 red bell pepper, diced

1/2 red onion, finely chopped

1 avocado, diced

1/4 cup chopped fresh cilantro

Juice of 1 lime

2 tbsp olive oil

1 tsp ground cumin

1/2 tsp chili powder (optional)

Salt and black pepper, to taste

How to Make