Black Bean and Shrimp Salad

Finally, I had time to spend in the kitchen today.  I had to fit it in between spreadsheets and getting ready to work at the Clayton WW meeting this evening.

I created this incredibly tasty salad.  Did I mention that it was incredibly tasty?

Here is the recipe.

Black Bean and Shrimp Salad

3 PP per person


  • 1 tablespoon chopped cilantro
  • 5 peeled, deveined medium shrimp  (about 1 ounce)
  • 1/4 cup black beans, rinsed and drained
  • 1 or 2 mandarins, peeled and sectioned
  • 1/4 cup chopped yellow bell pepper
  • 1/8 teaspoon paprika
  • Baby spinach leafs
  • Salt and pepper to taste
  • 2 tablespoons Litehouse Sesame Ginger Dressing, divided

NOTE:  I have since switched from regular salt to Morton’s 50% less sodium.  I suggest you give it a try.



 Set oven to Broil

 Spray baking sheet with non stick spray.

In a medium bowl, add beans, mandarin sections, yellow pepper, and cilantro. Add one tablespoon of the salad dressing and toss to coat.

Place spinach leafs on plate add salt and pepper to leafs.

Place shrimp on baking sheet and sprinkle with paprika.  Broil about 3 to 5 minutes, turning once, until shrimp are opaque in centers when split with knife. Remove from broiler.

 Sprinkle one tablespoon of the sesame ginger dressing on the leafs. Add the beans, mandarins, pepper and cilantro mix to the spinach leaves. Top with 5 shrimp.

You can easily add another ounce of shrimp for one additional PP.

Did I mention that this salad was incredible?  I can’t wait to make it again.

“If your actions inspire others to dream more, learn more,  do more, and become more, you are a leader.” ~ John Quincy Adams


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