Black Bean, Corn, and Shrimp Salad

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

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Nutritional Information

Amount per serving
  • Calories: 354
  • Calories from fat: 12%
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 2.4g
  • Protein: 43.3g
  • Carbohydrate: 34.9g
  • Fiber: 9.1g
  • Cholesterol: 259mg
  • Iron: 7.6mg
  • Sodium: 827mg
  • Calcium: 148mg

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

  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.
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Black Bean, Corn, and Shrimp Salad Recipe at a Glance
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