Shrimp and Black Bean Salad

Oxmoor House
4 (1 1/2-cup) servings.


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1/4 cup canned low-sodium chicken broth, undiluted
1/4 cup sherry vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon olive oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 1/2 pounds unpeeled large fresh shrimp
Vegetable cooking spray
1 teaspoon olive oil
1 cup frozen whole-kernel corn
1 tablespoon minced garlic
1 cup diced sweet red pepper
1/2 cup sliced green onions
1 jalapeno pepper, seeded and minced
1 (15-ounce) can no-salt-added black beans, drained
1/3 cup chopped fresh cilantro
2 cups mixed salad greens
1 cup quartered cherry tomatoes


Combine first 6 ingredients; stir well with a wire whisk. Set aside.

Peel and devein shrimp. Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil. Place over medium-high heat until hot. Add shrimp. Saute 3 minutes or until shrimp turn pink. Remove shrimp from skillet; set aside, and keep warm.

Add corn and garlic to skillet; saute 2 minutes. Reduce heat to medium; add shrimp, red pepper, and next 3 ingredients. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in cilantro and broth mixture. Cover and chill.

To serve, arrange 1/2 cup salad greens and 1/4 cup tomato quarters on each of 4 plates. Top evenly with shrimp mixture.

Created date

August 2009

Nutritional Information

Calories 313
Caloriesfromfat 16 %
Fat 5.6 g
Satfat 0.9 g
Monofat 2.1 g
Polyfat 1.4 g
Protein 34.1 g
Carbohydrate 29.5 g
Fiber 0.0 g
Cholesterol 194 mg
Iron 0.0 mg
Sodium 296 mg
Calcium 0.0 mg