Shrimp And Black Bean Salad Recipe

Name: Shrimp And Black Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup canned low-sodium chicken broth, undiluted, 1/4 cup sherry vinegar, 1 1/2 teaspoons Dijon mustard, 1 teaspoon olive oil, and more.

Yes, Shrimp And Black Bean Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp And Black Bean Salad

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