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
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
SUNNY'S SHRIMP, CORN AND BEAN SALAD
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Skewer the shrimp onto metal skewers and place on a baking sheet.
- Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.
- Preheat a grill to medium-high heat.
- Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob.
- Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise.
- Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.
GRAIN BOWL WITH BLACKENED SHRIMP, AVOCADO, AND BLACK BEANS
This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up. Either way, it's delish!
Provided by Sahara B
Categories Main Dish Recipes Bowls
Time 1h10m
Yield 4
Number Of Ingredients 25
Steps:
- Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed.
- While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
- Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side.
- Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
- Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
- Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.
Nutrition Facts : Calories 695.7 calories, Carbohydrate 61.8 g, Cholesterol 175.4 mg, Fat 39.3 g, Fiber 18.6 g, Protein 32.5 g, SaturatedFat 6.2 g, Sodium 2032.1 mg, Sugar 6.4 g
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.
BLACK-BEAN SALAD
Steps:
- Heat 2 smashed garlic cloves, 1 diced jalapeno and 1 teaspoon cumin seeds in a skillet with olive oil over low heat, 5 minutes. Toss a 15-ounce can of black beans, 1 1/2 cups each diced cucumber and halved grape tomatoes, 4 chopped scallions, a squeeze of lime juice and some chopped cilantro in a bowl. Mash the hot garlic mixture and add to the beans. Season with salt and toss with watercress.
Nutrition Facts : Calories 138 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 271 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 6 grams, Sugar 6 grams
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.
BEAN AND SHRIMP SALAD
Provided by Nigella Lawson
Categories dinner, lunch, quick, salads and dressings, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- If using dried or fresh beans, place in large deep pot with onion and bay leaves. Add cold water to cover by 5 inches. Bring to a boil, reduce heat and skim off foam. Simmer until tender, 30 minutes for fresh beans, 1 hour or more for dried. Drain beans; discard onion and bay leaves.
- Place beans in a large bowl. (Canned beans may be added without cooking.) Add garlic, half the oil, and Maldon salt. Toss to mix. Cover with plastic wrap and set aside.
- Place shrimp in a large saucepan and add water just to cover. Add 1 teaspoon table salt and the vinegar. Bring to a boil and cook 1 to 2 minutes. Drain.
- Combine shrimp with beans. Add remaining oil, lemon juice to taste, and parsley, if desired. Toss gently to mix. Line a large plate with radicchio leaves, and heap with shrimp and beans. Serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 25 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 529 milligrams, Sugar 4 grams, TransFat 0 grams
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
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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BLACK BEAN SHRIMP SALAD WITH CORN & PICKLED ONIONS
From onceuponachef.com
Cuisine American, MexicanTotal Time 35 minsCategory SaladsCalories 459 per serving
- 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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