Black bean, corn, and shrimp salad
- Number of Servings: 4
Ingredients
1 tablespoon chili powder1/2 teaspoon garlic salt1/2 teaspoon ground cumin1 1/2 pounds medium shrimp, peeled and deveinedCooking spray2 tablespoons fresh lime juice, divided1 1/2 cups frozen whole-kernel corn, thawed3/4 cup bottled salsa1/4 cup chopped fresh cilantro1 (15-ounce) can black beans, rinsed and drained
Heat a large nonstick skillet over medium-high heat.
Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
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.
4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture)
Number of Servings: 4
Recipe submitted by SparkPeople user LPOPWELL.
Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
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.
4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture)
Number of Servings: 4
Recipe submitted by SparkPeople user LPOPWELL.
Nutritional Info Amount Per Serving
- Calories: 382.8
- Total Fat: 2.6 g
- Cholesterol: 331.5 mg
- Sodium: 401.0 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 9.3 g
- Protein: 46.1 g
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