Shrimp and Black Bean Taco Salad

High-Fiber
Low-Calorie
Low-Fat
Low-Sugar
Weight Management
Dish type
Dinner
Serves
4
Ready in
30 minutes

Ingredients

  • 1/2 cup fresh lime juice, divided
  • 1 lb. cooked shrimp, peeled and deveined
  • 2 ears of corn, husked
  • 4 cups torn iceberg lettuce
  • 2 cups chopped tomatoes
  • 1 (15-oz.) can low-sodium black beans, rinsed and drained
  • 2 tbsp. chopped fresh cilantro
  • 2 tbsp. chopped green onions
  • 1/2 cup light citrus vinaigrette
  • 1 cup tortilla chips (optional)
  • 1/2 cup salsa
  • 1/2 cup sour cream

Directions

Prep Time
15 minutes
Cook Time
15 minutes
Ready in
30 minutes
  1. Preheat oven to 450°F. Place shrimp in a bowl and drizzle with 1/4 cup of the lime juice; toss to coat. Place shrimp on a baking sheet and bake 3 to 5 minutes or until heated through. Remove from oven.
  2. In a large bowl combine corn, lettuce, tomatoes, black beans, cilantro, green onions and shrimp. Drizzle with vinaigrette and remaining 1/4 cup lime juice; toss lightly.
  3. Place corn in oven and roast 10 to 12 minutes, turning once. Remove from oven; cut corn from cobs.
  4. Line 4 salad bowls with tortilla chips (if desired); add shrimp-black bean salad. Serve with salsa and sour cream.

Nutritional Information

Serving Size
1
Per Serving
Calories 328, Calories Fat 100, Total Fat 11g, Saturated Fat 4g, Cholesterol 241mg, Sodium 869mg, Carbohydrate 39g, Protein 30g
Serving Size1
Calories328
Calories Fat100
Calories (fat) extra30
Total Fat11g
Total Fat (extra)17
Saturated Fat4g
Saturated Fat (extra)22
Cholesterol241mg
Cholesterol (extra)80
Sodium869mg
Sodium (extra)36
Potassium826mg
Carbohydrate39g
Carbohydrate (extra)13
Fiber6g
Fiber (extra)24
Sugars9g
Protein30g
Omega30g
Vitamin A1776IU
Vitamin A (extra)36
Vitamin C32mg
Vitamin C (extra)53
Iron5mg
Iron (extra)28