Black bean, corn, and shrimp salad

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Black bean, corn, and shrimp salad calories by ingredient
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Number of Servings: 4


    1 tablespoon chili powder
    1/2 teaspoon garlic salt
    1/2 teaspoon ground cumin
    1 1/2 pounds medium shrimp, peeled and deveined
    Cooking spray
    2 tablespoons fresh lime juice, divided
    1 1/2 cups frozen whole-kernel corn, thawed
    3/4 cup bottled salsa
    1/4 cup chopped fresh cilantro
    1 (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.

TAGS:  Fish |

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Member Ratings For This Recipe

  • I have been making this dish for years. I love Cooking Light's recipes. A very quick and easy dish to prepare with lots of flavor. I used a hot new mexican salsa this time and it was fabulous. - 3/26/10

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