Shrimp Salad with Banana Peppers and Black Beans

recipe
This dish comes together quickly and features shrimp, banana pepper, black beans, tomatoes, and avocado. Serve with baked tortilla chips.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 333
Caloriesfromfat 33 %
Fat 12.2 g
Satfat 2 g
Monofat 5.9 g
Polyfat 2.8 g
Protein 39.3 g
Carbohydrate 16.8 g
Fiber 7.1 g
Cholesterol 259 mg
Iron 6 mg
Sodium 720 mg
Calcium 121 mg

Ingredients

1 cup water
2 teaspoons liquid crab boil
40 large shrimp, peeled and deveined (about 1 1/2pounds)
1/4 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1 banana pepper, seeded and thinly sliced
1 (15-ounce) can black beans, rinsed and drained
12 (1/4-inch-thick) slices tomato (about 2 large tomatoes)
1 peeled avocado, cut into 16 wedges

Preparation

Bring water and crab boil to a boil in a large skillet. Add shrimp; cook 3 minutes or until done. Drain and rinse under cold water. Chill.

Combine shrimp, cilantro, lemon juice, salt, banana pepper, and beans in a large bowl. Arrange 3 tomato slices and 4 avocado wedges on each of 4 plates; top each serving with 1 cup shrimp salad.

Nancy Hughes,

Cooking Light

May 2003
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