Black Bean Shrimp Salad with Corn & Pickled Onions

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Ingredients

¾ cup distilled white vinegar
3 tablespoons sugar
1/8 teaspoon salt
1 medium red onion, (thinly sliced)
2 ears fresh corn
2 (15-oz) cans black beans, best quality such as Bush's or Goya, drained and finsed
3 scallions, (white and green parts, thinly sliced)
1/3 cup chopped fresh cilantro, (plus more for serving)
½ cup extra-virgin olive oil, (divided)
2 tablespoons fresh lime juice, (from 1 lime)
2 tablespoons fresh lemon juice, (from 1 lemon)
¾ teaspoon salt, (divided)
½ teaspoon ground cumin
1 pound medium shrimp, (peeled and deveined, thawed if frozen)
4 cloves garlic, (finely chopped)
4 oz feta cheese, (crumbled)
Freshly ground black pepper, (for serving)

As published by Once Upon a Chef.

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