Shrimp Salad with Corn and Black Beans

Preparation:  15 min. Cooking: 5 min. Total: 20 min.
Recipe photo
  • 2 tsp olive oil
  • 1/2 Lb corn kernels , thawed if frozen
  • 2 1/2 Tbsp ginger , minced
  • 2 cloves garlic , crushed
  • 1 shallots , minced
  • 1 1/2 Lb cooked shrimp , thawed and drained
  • 1/2 can (15 oz) black beans , rinsed and drained
  • 1 tsp unsalted butter
  • 1 tsp sugar
  • 3/4 Cup scallions , chopped
  • 1 Lb packaged salad
  • 2 tomatoes , cut into wedges
  • 4 Tbsp cilantro , chopped
Heat oil in a wok or a large, heavy nonstick skillet over medium high heat. Saut'e next 4 ingredients 2 minutes. Add shrimp to skillet along with beans, butter and sugar. Cook, stirring frequently until butter is melted. Stir in scallions. Season with salt and pepper to taste. Toss. Divide salad greens among serving plates. Spoon shrimp and bean mixture over salad and garnish with tomato and cilantro.
Calories
340 Cal
Fat
6.1 g
Carbs
31 g
Protein
43 g
Fiber
8.8 g
Sugar
6.3 g
Cholesterol
330 mg
Sodium
600 mg


Nutrients

Fiber     8.8 g
Fat     6.1 g
Sugar     6.3 g
Carbs     31 g
Protein     43 g
Calories     340 Cal

Fats

Fat, Poly     1.5 g
Fat, Mono     2.4 g
Fat, Sat     1.6 g
Fat, Trans     0 g
Fat, Percent     16 %

Vitamins

Vitamin, K     160 mcg     140 %
Vitamin, A     8000 IU     270 %
Vitamin, B12     2.5 mcg     110 %
Niacin     6.4 mg     40 %
Riboflavin     0.3 mg     20 %
Vitamin, C     47 mg     52 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.5 mg     31 %
Vitamin, E     3.4 mg     22 %
Panto, Acid     1 mg     21 %
Choline     170 mg     31 %
Thiamin     0.3 mg     22 %

Minerals

Calcium     150 mcg     15 %
Phosphorus     400 mg     57 %
Magnesium     120 mg     29 %
Copper     0.6 mcg     65 %
Fluoride     1.5 mcg     36 %
Zinc     3.8 mg     35 %
Cholesterol     330 mg     1.3 %
Sodium     600 mg     40 %
Selenium     69 mcg     130 %
Manganese     0.6 mg     8.6 %
Potassium     1100 mg     24 %
Iron     8.2 mg     100 %