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
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.
Meanwhile, mix together the dressing ingredients in a small bowl until well-combined.
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.
Place ¼ of the salad on each of 4 plates. Top each plate with ¼ of the prepared shrimp and serve immediately.