Southwestern Shrimp and Black Bean Salad Recipe
A simple, yet zesty, low fat Southwest shrimp black bean salad perfect for a light and healthy lunch or dinner.
Servings: 4
Ingredients
- 2 tablespoons cider vinegar
- 1 tablespoon lime juice (optional)
- 1 teaspoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 cup cooked brown rice
- 1 cup fresh, or thawed frozen, corn kernels
- 1 can (15-1/2 ounces) black beans, rinsed and drained
- 8 ounces cooked shrimp, cut into bite-size pieces
- 1 tomato, cut into bite-size pieces
- 2 scallions, chopped
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- In a large bowl whisk together the vinegar, lime juice (if using), oil, chili powder and salt.
- Add the rice, corn, black beans, shrimp, tomato, scallions and cilantro, if using. Stir gently to combine.
- Taste and adjust seasoning, adding more vinegar, lime juice, chili powder and/or salt to suit your tastes.
- Serve at once or cover and refrigerate up to 2 days.
Notes
Serving size: 1-1/3 cups
WW Points: 2
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 0 SmartPoints (Purple plan) 5 PointsPlus (Old plan) If you refrigerate this shrimp black bean salad, let it stand on the counter about 15 minutes before serving.
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 2 SmartPoints (Blue plan) 0 SmartPoints (Purple plan) 5 PointsPlus (Old plan) If you refrigerate this shrimp black bean salad, let it stand on the counter about 15 minutes before serving.
Nutrition
Serving: 1-1/3 cups | Calories: 234kcal | Carbohydrates: 33g | Protein: 20g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 713mg | Potassium: 674mg | Fiber: 10g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 3mg