Shrimp, black bean, and mango salad
1
Points®
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.
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