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Shrimp And Black Bean Salad

Heart.Foods's picture
Ingredients
  Canned low sodium chicken broth 1⁄4 Cup (4 tbs) (Undiluted)
  Sherry vinegar 1⁄4 Cup (4 tbs)
  Dijon mustard 1 1⁄2 Teaspoon
  Olive oil 1 Teaspoon
  Ground cumin 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Unpeeled large shrimp 1 1⁄2 Pound
  Vegetable cooking spray 1
  Frozen whole kernel corn 1 Cup (16 tbs)
  Minced garlic 1 Tablespoon
  Diced sweet red pepper 1 Cup (16 tbs)
  Sliced green onions 1⁄2 Cup (8 tbs)
  Jalapeno pepper 1 , seeded and minced
  Canned no salt added black beans 15 Ounce, drained (1 Can)
  Chopped fresh cilantro 1⁄3 Cup (5.33 tbs)
  Mixed salad greens 2 Cup (32 tbs)
  Quartered cherry tomatoes 1 Cup (16 tbs)
Directions

Combine first 6 ingredients; stir well with a wire whisk.
Set aside.
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.
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.
To serve, arrange 1/2 cup salad greens and 1/4 cup tomato quarters on each of 4 plates.
Top evenly with shrimp mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Bean

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