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Black Bean, Corn, and Shrimp Salad
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Yield: 4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean
mixture)
Source: Cooking Light, JULY 2005
CL Comments: Serve this salad with toasted pita wedges.
Comments from a CA Kitchen: This is totally CORE and we loved it!
INGREDIENTS:
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
INSTRUCTIONS:
- 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.
NUTRITIONAL INFO:
Healthy Units: 7 per serving or core
CALORIES 354(12% from fat); FAT 4.8g (sat 0.7g,mono 0.7g,poly 2.4g);
PROTEIN 43.3g; CHOLESTEROL 259mg; CALCIUM 148mg; SODIUM 827mg; FIBER
9.1g; IRON 7.6mg; CARBOHYDRATE 34.9g
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