BLACK BEAN, CORN, TOMATO, AND SHRIMP SALAD
This colorful, Mexican flavored salad is perfect on its own or served with chips or tortillas. A can of Hunt's® Diced Tomatoes makes it super easy.
Provided by Tammy Lynn
Categories Trusted Brands: Recipes and Tips Hunt's
Time 10m
Yield 6
Number Of Ingredients 13
Steps:
- Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
- Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 24.1 g, Cholesterol 86.2 mg, Fat 3.8 g, Fiber 7.1 g, Protein 17.8 g, SaturatedFat 0.6 g, Sodium 830.5 mg, Sugar 4.3 g
LIME CILANTRO SHRIMP AND BLACK BEAN SALAD
Lime Cilantro Shrimp and Black Bean Salad - Tender juicy shrimp, black beans, avocado, cilantro, and more coated in a lime sauce that's a FIESTA in your mouth!! An EASY and HEALTHY Mexican-inspired salad that's ready in 10 minutes!!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 15m
Number Of Ingredients 13
Steps:
- To a large bowl, add the black beans, avocado, jalapeno, optional serrano chile, cucumber, cilantro; set aside
- To a medium skillet, add the olive oil, shrimp, evenly sprinkle with cumin, salt, pepper, and cook over medium-high heat for about 2 minutes.
- Flip shrimp over, turn the heat to medium-low, add the lime juice, honey, stir to combine, and cook until shrimp are done, about 2 minutes. Taste the sauce. If desired, add additional lime juice, honey, salt, pepper, or cumin.
- Transfer the shrimp and all the sauce to the bowl with the lettuce and vegetables. Stir to combine. Taste and make any other seasoning adjustments if necessary (I sprinkled with another 1/2 teaspoon cumin) and serve immediately. Salad is best fresh but will keep airtight in the fridge for up to 2 days, noting the avocado will oxidize and the vegetables will soften and release their natural juices as time passes.
Nutrition Facts : Calories 495 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 239 milligrams cholesterol, Fat 18 grams fat, Fiber 12 grams fiber, Protein 36 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 2112 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
BLACK BEAN SHRIMP SALAD
"I lived in Venezuela for several years, so this Caribbean-style salad is a favorite of mine," says Rosemarie Forcum, a field editor from White Stone, Virginia. "I came across the recipe about 10 years ago and changed it to suit my taste."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first five ingredients. , In a small bowl, whisk the picante sauce, cilantro, lime juice, oil, honey, salt and, if desired, lime zest. Pour over shrimp mixture and toss to coat. Cover and refrigerate for at least 2 hours. , Using a slotted spoon, spoon onto a lettuce-lined serving platter or salad plates. Garnish with tomatoes.
Nutrition Facts : Calories 224 calories, Fat 6g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 571mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
QUINOA, BLACK BEAN, AND SHRIMP SALAD (WW)
This is so flavorful. Makes a perfect quick meal. Recipe courtesy of Weight Watchers New Complete Cookbook.
Provided by AmyZoe
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine quinoa, water, and 1/2 teaspoon of salt in medium saucepan and bring to boil.
- Reduce heat and simmer uncovered, 12 minutes. Stir in corn and cook until quinoa is tender, about 2 minutes longer.
- Drain off any excess water and transfer quinoa mixture to large bowl and let cool.
- Spray small nonstick skillet with nonstick spray and set over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center, about 3 minutes. Add to quinoa mixture.
- Add all remaining ingredients and remaining 1/2 teaspoon salt to quinoa mixture. Toss to mix well.
Nutrition Facts : Calories 432, Fat 6.5, SaturatedFat 0.9, Cholesterol 107.4, Sodium 1094.1, Carbohydrate 70.7, Fiber 13.4, Sugar 9.6, Protein 27.4
COOKING LIGHT BLACK BEAN, CORN AND SHRIMP SALAD
Make and share this Cooking Light Black Bean, Corn and Shrimp Salad recipe from Food.com.
Provided by shmitch2
Categories Mexican
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 354.4, Fat 3.5, SaturatedFat 0.5, Cholesterol 214.9, Sodium 1295.1, Carbohydrate 50.6, Fiber 11.2, Sugar 1.8, Protein 34.9
CITRUS SHRIMP, RICE, AND BLACK BEAN SALAD
Steps:
- In a small saucepan bring water and salt to a boil and simmer zests 1 minute. With a slotted spoon transfer zests to a cutting board. Add shrimp to cooking water and simmer, covered, 2 minutes, or until just cooked through. With slotted spoon transfer shrimp to a colander to drain. Stir rice into cooking water and cook, covered, over moderately low heat until liquid is absorbed, about 20 minutes.
- While rice is cooking, cut zests into julienne strips and in a large bowl stir together with orange and lime juices, vinegar, cumin, and red pepper flakes. Halve shrimp lengthwise and add to zest mixture, tossing to coat. Chill mixture, covered, 15 minutes. Add rice, beans, bell pepper, and coriander, tossing to combine, and cool slightly.
- Just before serving, add romaine and salt and pepper to taste and toss salad.
BLACK BEAN, CORN & SHRIMP SALAD
Cost per serving: $ 3.48. This Black Bean, Corn and Shrimp Salad is bursting with fresh and tasty flavors, and takes little time to prepare. This perfect weekday meal can be altered any way you like, depending on your preferences and what you already have in your kitchen. Try swapping shrimp for grilled chicken or black beans for chickpeas.
Provided by ElizabethKnicely
Categories Black Beans
Time 25m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F Spread tortilla wedges on 1 or 2 large, ungreased baking sheets and bake until crisp, 10 to 15 minutes.
- Cut kernels off ears of corn into a large bowl (you should have about 1 1/2 cups). Add beans, avocado, tomatoes, scallions, cumin, olive oil, lime juice and shrimp and toss gently to combine. Season with salt and pepper.
- Arrange lettuce on a serving plate, spoon shrimp salad on top and serve with tortilla wedges.
GRILLED SHRIMP, CORN AND BLACK BEAN TOSTADA SALAD
Steps:
- Make Dressing:
- Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalepeño, and cumin. Season to taste with salt and pepper.
- Make Salad:
- Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.)
- Prepare berbeque (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn unril beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
- Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.
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- 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.
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- In a medium skillet, combine the vinegar, sugar, and salt. Bring to a boil, whisking to dissolve the sugar. Add the onion, reduce to a simmer and cook, uncovered, gently stirring, until the onions have wilted slightly, 1 to 2 minutes. Transfer the onions and pickling liquid to a heatproof bowl and let cool.
- Bring a large pot of salted water to a boil. Add the corn, then cover the pot and turn the heat down to low. Simmer for 10 minutes, then remove the corn from the water and let cool. Holding the cooled corn upright in a large mixing bowl, cut the kernels off the cob in strips.
- To the bowl of corn, add the beans, scallions, cilantro, 5 tablespoons of the oil, the lime juice and lemon juice, 1/2 teaspoon of the salt, and the cumin. Toss well and set aside.
- In a large skillet, heat the remaining 3 tablespoons of oil over medium-high heat until hot but not smoking. Add the shrimp and season with the remaining 1/4 teaspoon salt. Cook for 1 minute, then add the garlic and cook, stirring occasionally, until the shrimp are just cooked through, 1 to 2 minutes.
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