Shrimp, Black Bean, and Mango Salad
- Total Time
Delicious leftover coconut shrimp, canned black beans, frozen corn, and bagged salad greens make this dinner-in-a-dash a cinch to put together.
uncooked shrimp½ pound(s), cooked, reserved from shrimp from Coconut Shrimp with Tangy Apricot Dipping Sauce
uncooked red onion(s)¼ cup(s), sliced, finely chopped
cilantro1 Tbsp, fresh, chopped
fresh lime juice2 tsp
olive oil1 tsp, extra virgin
table salt⅛ tsp
ground cumin⅛ tsp
canned black beans1 cup(s), rinsed and drained
frozen corn kernels½ cup(s), or fresh
mango(es)½ cup(s), fresh, chunks
mixed greens3 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.