Why This Recipe Works

Packed with protein and vegetables, this salad is refreshing and simple to make. For shrimp that are tender, not rubbery, we cook them using residual heat. Bringing the cooking water to a full boil before adding the shrimp ensures that there is enough heat in the saucepan to cook them through but not enough to over-cook them. Cutting the shrimp into bite-size pieces makes them easier to eat. Canned pinto beans supply creamy texture, and peppers and corn provide crunch. A zingy dressing based on lime juice and canned chipotle chiles pulls the flavors together. Scoop this salad onto tortilla chips or crush the chips and scatter them over the top.

Before You Begin

Leftovers make a great packed lunch. If omitting the tortilla chips, season salad with salt to taste.

Instructions

Bring 3 cups water to boil in medium saucepan over high heat. Stir in 1 pound shrimp, peeled, deveined, and tails removed and 1 tablespoon table salt. Cover and let stand off heat until shrimp are opaque, about 5 minutes, shaking saucepan halfway through. Fill large bowl halfway with ice and water. Transfer shrimp to ice bath and let cool, 3 to 5 minutes. Cut each shrimp crosswise into 4 pieces.

Whisk ¼ cup lime juice, 2 tablespoons minced canned chipotle, 2 tablespoons extra-virgin olive oil, 1 tablespoon honey, 2 minced garlic cloves, and 1 teaspoon salt together in large bowl. Add shrimp, 10 ounces halved cherry tomatoes; 1 rinsed can pinto beans; 1 cup frozen corn, thawed and patted dry; 1 orange bell pepper, seeded and cut into ½-inch pieces; and ½ cup chopped cilantro and stir to coat. Serve with tortilla chips.