Black Bean Taco Salad with Shrimp + Weekly Menu

My work has a private Facebook group for employees and a few weeks ago, someone posted a picture of my cookbook on the shelves of Sam’s Club. This is all still so crazy to me! There was a ton of encouraging comments from people I know and plenty from those I don’t. It was very humbling to be recognized so “publicly”.

I’ve said it before and it remains true – self-promotion is not my strong suit. At hockey, people get helmet head (false sense of confidence and strength) and I’d say a keyboard is somewhat similar. I am more comfortable with quietly seeping into people’s lives…into their emails, their social media feeds, onto their Kindles. I’m good with all of that.

And yet, it doesn’t always happen that way and I always have this moment of panic. I think I shared not too long ago that someone locally recognized me in a frozen yogurt shop (hi, Nikki!). We’ve followed one another for years and it was a bit surreal. I had to think seriously as to what she probably already knew about me – like the fact that she knew it was my daughter, Shea, who was with me. No introductions required!

Last week in my leadership cohort, someone let the cat out of the bag about my blog. Many of them had known about the cookbook thing, but to find out about the blog was a whole new level of interest. I repeated the URL as people jotted it down and a few went straight to the web browser on their phone. Totally flattered. Hi to any of my coworkers who are new to reading!

Whenever someone new finds out about my little corner of the web, I always do a quick “oh crap!” recollection of what I last posted about as it relates to my life and so as a general rule, I keep things pretty appropriate. A bit toned down from how someone may experience me (though I’ve been told I talk and act just as I do on my blog…for whatever that’s worth).

So, being that I am on strike this week from anything new in the culinary world, I want to be sure my new readers don’t think all my family eats is pasta. I’ve got QUITE A FEW pasta recipes in queue (sorry, not sorry). After all, I am a dietitian and balance is the name of the game. This recipe, however, is a total gem. SO SIMPLE and made with HEALTHY ingredients most of us have on hand. While some of my coworkers can’t appreciate the glory of avocado (I’m trying not to hold it against them…), they could probably appreciate the simplicity and good health that goes with this recipe. Enjoy! And thanks for reading 😉


Black Bean Taco Salad with Shrimp
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings (1/4 salad and dressing with 4 oz shrimp)
 
Ingredients
Salad:
  • 1 tsp olive oil
  • 1 lb raw shrimp, peeled and deveined
  • 1 Tbsp taco seasoning
  • 2 heads Romaine lettuce, washed and chopped
  • 1 (15 oz) can reduced sodium black beans, drained and rinsed
  • 1 (15 oz) can whole kernel corn, drained
  • 6 mini sweet bell peppers, cut into rings
  • ¼ red onion, chopped
Dressing:
  • ½ cup 2% plain Greek yogurt
  • ⅓ cup salsa
  • 2 tsp taco seasoning
Instructions
  1. Heat olive oil in a large, nonstick skillet over medium heat. One hot, add the shrimp and sprinkle with taco seasoning. Cook 4-5 minutes or until pink and cooked through.
  2. Meanwhile, mix together the dressing ingredients in a small bowl until well-combined.
  3. Place lettuce in a large bowl and add the dressing; use tongs to toss well. Add black beans, sweet corn, peppers, and onion; toss gently.
  4. Place ¼ of the salad on each of 4 plates. Top each plate with ¼ of the prepared shrimp and serve immediately.
Notes
Recipe adapted from Creamy Crunchy Sweet
Nutrition Information
Serving size: ¼ salad and dressing with 4 oz shrimp Calories: 318 Fat: 3.8 Carbohydrates: 42.3 Sugar: 8.5 Sodium: 869 Fiber: 14.0 Protein: 29.3 Cholesterol: 128

Weekly Menu: February 24th – 28th

  • Sunday: picnic lunch at the hockey rink
  • Monday: Linguine with Pesto, Turkey Sausage, Asparagus, and Brussels Sprouts
  • Tuesday: Work dinner for me, fish sticks and mixed veggies for the kids
  • Wednesday: Beef tacos and/or taco salads with guacamole
  • Thursday: Roasted sweet potatoes with BBQ rotisserie chicken and diced avocado

Be well,

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