Shrimp, black bean, and mango salad
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
1 Tbsp, fresh, chopped
Fresh lime juice
1 tsp, extra virgin
Canned black beans
1 cup(s), rinsed and drained
Frozen corn kernels
½ cup(s), or fresh
½ cup(s), fresh, chunks
3 cup(s), bag leafy salad
- Remove the coconut shrimp from the refrigerator to come to room temperature for about 20 minutes.
- Meanwhile, combine the onion, cilantro, lime juice, oil, salt, and cumin in a medium bowl. Gently stir in the black beans, corn, and mango.
- 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.