Shrimp and Black Bean salad - good hot or cold
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 cup celery1/4 cup scallions chopped finely or ground (greens and whites) 1 tsp olive oil1 1/2 cups chicken stock or shrimp stock (either but make them homemade or store bought very low sodium)2 Tblsp lemon juice (freshly squeezed) 15.5 ounces black beans - rinsed and drained1/2 cup sweet corn8 ounces raw shrimp
5 1 cup servings
Saute in a pan:
1 cup celery
1/4 cup scallions chopped finely or ground (greens and whites)
1 tsp olive oil
Add the lemon juice, tomatoes and chicken or shrimp stock (homemade) and let simmer for another 10 minutes.
Add in the corn and the black beans continue to simmer for 15 more minutes
Add the shrimp at the very end after bringing the mixture back to a boil and cook for 2-3 more minutes until the shrimp is pink. (Don't overcook)
Serve over cooked brown rice or crunchy fresh lettuce from the garden - Use fresh radish slice up for even more crunch!
Number of Servings: 5
Recipe submitted by SparkPeople user TAMARASART.
Saute in a pan:
1 cup celery
1/4 cup scallions chopped finely or ground (greens and whites)
1 tsp olive oil
Add the lemon juice, tomatoes and chicken or shrimp stock (homemade) and let simmer for another 10 minutes.
Add in the corn and the black beans continue to simmer for 15 more minutes
Add the shrimp at the very end after bringing the mixture back to a boil and cook for 2-3 more minutes until the shrimp is pink. (Don't overcook)
Serve over cooked brown rice or crunchy fresh lettuce from the garden - Use fresh radish slice up for even more crunch!
Number of Servings: 5
Recipe submitted by SparkPeople user TAMARASART.
Nutritional Info Amount Per Serving
- Calories: 182.3
- Total Fat: 3.2 g
- Cholesterol: 71.1 mg
- Sodium: 586.5 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 5.4 g
- Protein: 16.9 g