Shrimp and Black Bean Salad Recipe
Ingredients
| 1/4 cup canned low-sodium chicken broth, undiluted | ||
| Sherry vinegar | 1/4 Cup (16 tbs) | |
| Dijon Mustard | 1 1/2 Teaspoon | |
| Olive oil | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Large shrimp | 1 1/2 Pound, unpeeled | |
| Vegetable cooking spray | ||
| 1 cup frozen whole-kernel corn | ||
| Garlic | 1 Tablespoon, minced | |
| Sweet red pepper | 1 Cup (16 tbs), diced | |
| Green onions | 1/2 Cup (16 tbs), sliced | |
| 1 jalapeno pepper, seeded and minced | ||
| Black beans | 1 Can (10oz), drained | |
| Cilantro | 1/3 Cup (16 tbs), chopped | |
| 2 cups mixed salad greens | ||
| Cherry tomatoes | 1 Cup (16 tbs), quartered | |
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.
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.
Chef
