Shrimp, Black Bean, and Mango Salad

1
Total Time
14 min
Prep
14 min
Cook
0 min
Serves
2
Difficulty
Easy
Delicious leftover coconut shrimp, canned black beans, frozen corn, and bagged salad greens make this dinner-in-a-dash a cinch to put together.

Ingredients

uncooked shrimp

½ pound(s), cooked, reserved from shrimp from Coconut Shrimp with Tangy Apricot Dipping Sauce

uncooked red onion(s)

¼ cup(s), sliced, finely chopped

cilantro

1 Tbsp, fresh, chopped

fresh lime juice

2 tsp

olive oil

1 tsp, extra virgin

table salt

tsp

ground cumin

tsp

canned black beans

1 cup(s), rinsed and drained

frozen corn kernels

½ cup(s), or fresh

mango(es)

½ cup(s), fresh, chunks

mixed greens

3 cup(s), bag leafy salad

Instructions

  1. Remove the coconut shrimp from the refrigerator to come to room temperature for about 20 minutes.
  2. Meanwhile, combine the onion, cilantro, lime juice, oil, salt, and cumin in a medium bowl. Gently stir in the black beans, corn, and mango.
  3. Divide the greens between 2 salad plates. Spoon half of the black-bean mixture (about 1 cup) on each plate of greens. Place the coconut shrimp (5 to 6) on top of each and serve at once. Yield 1 salad per serving.

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