Monday, September 3, 2012

Grilled Shrimp & Bean Salad

 If you need a last minute quick and easy but light and healthy recipe for this Labor Day or any day really, you should give this a try.  I have tried so many renditions of bean and or shrimp salads so I decided to put all of my favorite ingredients from different recipes over time into one - AND here you have it.  It is so refreshing but with a little kick from the jalapeno. If you don't like spicy at all then omit the jalapeno or use just a 1/4 of it and this dish will still retain its deliciousness.
Enjoy the rest of your Labor Day Weekend!

You Will Need:


1 Pound Grilled Shrimp (peeled& deveined) 
3/4 cup Kidney Beans (rinsed and drained)
3/4 cup Black Beans (rinsed and drained)
2 Ears of Corn - steamed or grilled
1 cup chopped Bell Pepper (pick your Fave 2 colors)
1/3 cup finely chopped Red Onion
1/2 to whole Jalapeno finely chopped.  *Note - I always taste test the jalapeno first to gage the hotness. Be sure to have seeds in your taste sample.
1/4 cup chopped Cilantro
1/2 cup crumbled Feta Cheese
Half of 1 Lemon 
Half of 1 Lime 
2 tablespoons Olive Oil
1/4-1/2 tsp Salt
1/4 tsp Black Pepper

PREP - try to complete prep steps 1 & 2 simultaneously to save time.
1. After shrimp are peeled and deveined heat 2 tablespoons of olive oil in a pan.  Saute or pan grill shrimp until browned on each side.  *Note  If you have access to a grill then grill the shrimp on kebab sticks until desired darkness.  Refridgerate for at least 20 minutes or until cool.
2. Steam or grill 2 ears of corn.  Refridgerate for at least 20 minutes or until cool. Keep separate from shrimp.
3. While Corn and shrimp are cooling start rinsing beans and chopping all veggies.

1. Remove shrimp from fridge and chop into desired size chunks. (I halved each individual shrimp as shown below) Take a half lemon and squirt approximately half the juice onto chopped shrimp.  Repeat with lime and stir.
2. Remove corn from fridge and shuck. Set aside.
3. Combine all chopped veggies in a bowl except corn.
4. Stir in the rinsed and drained beans and the cooled corn.
5. Add in the Shrimp and stir.
6. Squeeze the rest of the lemon and lime juice from same halves as in step 1 and stir.
7. Add salt & pepper and stir in.  Add more to taste as preferred.
8. Stir in feta cheese.
9. For best result refridgerate whole dish for about 10 minutes before serving.
10. Enjoy :)


  1. This looks delightful. I am going to make it this week!Thanks!

  2. YUM!!!! That looks crazy delicious!! I love the different colors and textures involved - I'll bet it's super tasty!