Shrimp and Black Bean Salad

Yield: 4 (1 1/2-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 16%
  • Fat: 5.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 34.1g
  • Carbohydrate: 29.5g
  • Fiber: 0.0g
  • Cholesterol: 194mg
  • Iron: 0.0mg
  • Sodium: 296mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. Combine first 6 ingredients; stir well with a wire whisk. Set aside.
  2. 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.
  3. 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.
  4. To serve, arrange 1/2 cup salad greens and 1/4 cup tomato quarters on each of 4 plates. Top evenly with shrimp mixture.
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