Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes

Shrimp, black bean, and mango salad

1
Points® value
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. Cut out the mango prep and purchase some cubed fresh mango in the supermarket produce department. This no-cook recipe is packed with flavor and ready in just 14 minutes. If you do not have coconut shrimp, use cooked peeled and deveined shrimp. If you like a little heat, finely chop a jalapeno and add it to the salad. The sweetness of that mango will balance it beautifully.

Ingredients

Uncooked shrimp

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

Red onion

¼ cup(s), sliced, finely chopped

Cilantro

1 Tbsp, fresh, chopped

Fresh lime juice

2 tsp

Olive oil

1 tsp, extra virgin

Table salt

⅛ tsp

Ground cumin

⅛ tsp

Canned black beans

1 cup(s), rinsed and drained

Frozen corn

½ cup(s), or fresh

Mango

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.

People Also Like

People Also Like