Monday, August 20, 2012

Black Bean, Corn & Shrimp Salad

Yield 4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture)

-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

1. Heat a large nonstick skillet over medium-high heat.
2. Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
3. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice.
4. 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 Information:
Calories: 354 (12% from fat)
Fat: 4.8g (sat 0.7g,mono 0.7g,poly 2.4g)
Protein: 43.3g
Carbohydrate: 34.9g
Fiber: 9.1g
Cholesterol: 259mg
Iron: 7.6mg
Sodium: 827mg
Calcium: 148mg

Easy and delicious!
Can add red pepper or serve with warm whole wheat tortillas or Mexican rice.

Recipe by Michele Powers in Cooking Light 

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