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5 from 3 votes

Spicy Black Bean & Shrimp Salad Recipe

Spicy and fresh, this salad is a great summer dish with healthy and scrumptious ingredients.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Lunch, Salad
Cuisine: Universal
Keyword: dairy-free, Gluten-Free, High Protein, Seafood
Servings: 4 people
Calories: 357kcal
Author: Chef Nichole

Ingredients

  • 1/2 pound shrimp large, raw, peeled and deveined
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 cup corn kernels
  • 1/4 cup red onion diced small
  • 1 tablespoon lime juice
  • 15 ounces black beans drained and rinsed
  • 2 cups kale shredded or finely chopped
  • 2 cup romaine lettuce shredded or finely chopped
  • 1 cup grape tomatoes cut in half
  • 1 avocado peeled and pit removed and sliced
  • 2 tablespoons cilantro fresh, chopped

Instructions

  • In a small bowl, combine the shrimp, red pepper, chili powder, paprika, cumin, and salt. Toss well to coat the shrimp in the seasonings.
  • Heat 1 tablespoon of the olive oil in a large skillet. Once hot, add the seasoned shrimp. Cook, about 5 to 6 minutes, until pink and firm. Remove the shrimp from the skillet and keep hot.
  • Add the remaining tablespoon of olive oil to the pan the shrimp was just cooked in. Heat on high heat and once hot add the corn and onion. Cook, about 5 minutes, until the corn begins to char and the onions are soft. Stir in the lime juice, black beans, and cooked shrimp. Cook just until the beans are hot.
  • In a large salad bowl, toss together the kale and romaine. Top with the shrimp mixture, tomato, and avocado. Sprinkle the cilantro on top and serve.

Nutrition

Serving: 2cups | Calories: 357kcal | Carbohydrates: 36g | Protein: 22g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 483mg | Fiber: 14g | Sugar: 4g |
SmartPoints (Freestyle): 5