Black Bean, Corn, and Shrimp Salad

Black Bean, Corn, and Shrimp Salad Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
Serve this spicy, shrimp salad with toasted pita wedges for a quick and easy weeknight meal.

Yield:

4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Heat a large nonstick skillet over medium-high heat.

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

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.

Michele Powers,

Cooking Light

July 2005
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