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Black Bean, Corn, and Shrimp Salad

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture)
Serve this spicy, shrimp salad with toasted pita wedges for a quick and easy weeknight meal.

Ingredients

  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • Cooking spray
  • 2 tablespoons fresh lime juice, divided
  • 1 1/2 cups frozen whole-kernel corn, thawed
  • 3/4 cup bottled salsa
  • 1/4 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained

Nutrition Information

  • calories 354
  • caloriesfromfat 12 %
  • fat 4.8 g
  • satfat 0.7 g
  • monofat 0.7 g
  • polyfat 2.4 g
  • protein 43.3 g
  • carbohydrate 34.9 g
  • fiber 9.1 g
  • cholesterol 259 mg
  • iron 7.6 mg
  • sodium 827 mg
  • calcium 148 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat.

  2. Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.

  3. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.