Shrimp and Black Bean Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1/4 cup canned low-sodium chicken broth, undiluted

1/4 cup sherry vinegar

1 1/2 teaspoons dijon mustard

1 teaspoon olive oil

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 1/2 pounds unpeeled large fresh shrimp

vegetable cooking spray

1 teaspoon olive oil

1 cup frozen whole-kernel corn

1 tablespoon minced garlic

1 cup diced sweet red pepper

1/2 cup sliced green onions

1 jalapeno pepper, seeded and minced

1 (15-ounce) can no-salt-added black beans, drained

1/3 cup chopped fresh cilantro

2 cups mixed salad greens

1 cup quartered cherry tomatoes

Directions:

1. Combine first 6 ingredients; stir well with a wire whisk. Set aside.
2. Peel and devein shrimp. Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil. Place over medium-high heat until hot. Add shrimp. Saute 3 minutes or until shrimp turn pink. Remove shrimp from skillet; set aside, and keep warm.
3. Add corn and garlic to skillet; saute 2 minutes. Reduce heat to medium; add shrimp, red pepper, and next 3 ingredients. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in cilantro and broth mixture. Cover and chill.
4. To serve, arrange 1/2 cup salad greens and 1/4 cup tomato quarters on each of 4 plates. Top evenly with shrimp mixture.

By RecipeOfHealth.com