Black Bean Taco Salad with Shrimp
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings (1/4 salad and dressing with 4 oz shrimp)
  • 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
  • ½ cup 2% plain Greek yogurt
  • ⅓ cup salsa
  • 2 tsp taco seasoning
  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.
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
Recipe by Prevention RD at