Rating: 4.45 stars
15 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Loaded with fresh tomatoes, peppers and cilantro and seasoned with cumin and chile, this shrimp and black bean salad recipe has all the flavors of a great fresh salsa and is a quick and easy no-cook recipe. Serve with tortilla chips or fresh corn tortillas.

Source: EatingWell Magazine, July/August 2012

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat. Serve room temperature or cold.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Tips:
Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

For shrimp that have been raised or caught with sound environmental practices, look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught. To peel, grasp the legs and hold onto the tail while you twist off the shell. To devein, use a paring knife to make a slit along the length of the shrimp. Remove the dark digestive tract (or “vein”) with the knife tip.

Nutrition Facts

about 1 1/2 cups
272 calories; protein 20.7g; carbohydrates 19.2g; dietary fiber 5.9g; sugars 4.9g; fat 12.2g; saturated fat 1.7g; cholesterol 142.9mg; vitamin a iu 756.1IU; vitamin c 32.5mg; folate 80.5mcg; calcium 107.6mg; iron 2.1mg; magnesium 34.3mg; potassium 532.8mg; sodium 409.6mg; thiamin 0.2mg.

1 starch, 1 vegetable, 2 lean meat, 2 fat

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