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

Black Bean and Shrimp Salad

Recipe Type: Salad
Cuisine: Asian
Author: Marbaird
Prep time:
Cook time:
Total time:
Serves: 1
  • 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
  1. Set oven to Broil
  2. Spray baking sheet with non stick spray.
  3. In a medium bowl, add beans, mandarin sections, yellow pepper, and cilantro. Add one tablespoon of the salad dressing and toss to coat.
  4. Place spinach leafs on plate add salt and pepper to leafs.
  5. Place shrimp on baking sheet and sprinkle with paprika.
  6. Broil about 3 to 5 minutes, turning once, until shrimp are opaque in centers when split with knife. Remove from broiler.
  7. Sprinkle one tablespoon of the sesame ginger dressing on the leafs.
  8. Add the beans, mandarins, pepper and cilantro mix to the spinach leaves.
  9. Top with 5 shrimp.
3 PP per serving


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

Aren’t cuties so cute?


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.

Thanks for stopping by.



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