Shrimp, Mango & Black Bean Salad with Orange Vinaigrette

A honeyed orange dressing adds sweet and tart notes to this veggie- and bean-packed salad with shrimp.
Author:
Publish date:
Shrimp Mango and Black Bean Salad

Shrimp Mango and Black Bean Salad

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 1 15-oz BPA-free can unsalted black beans, drained and rinsed
  • 1 large mango, peeled and chopped
  • 1/2 small red onion, thinly sliced
  • 4 cups packed chopped romaine lettuce
  • 2 cups packed shredded red cabbage (TIME-SAVING TIP: Buy pre-chopped and shredded veggies.)
  • 1 lb frozen cooked medium shrimp, thawed

VINAIGRETTE

  • 3 tbsp safflower oil
  • 2 tbsp fresh orange juice
  • 4 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp raw honey (TRY: Wholesome! Organic Raw Honey)
  • 1/4 tsp sea salt

Preparation

  1. Prepare vinaigrette: In a small jar with a tight-fitting lid, combine all vinaigrette ingredients. Shake vigorously, until emulsified. (Alternatively, whisk ingredients together in a medium bowl.)
  2. In a large bowl, combine beans, mango, onion, lettuce and cabbage. Add dressing and toss well. Divide among serving plates and top evenly with shrimp.

Nutrition Information

  • Serving Size: 1/4 of salad
  • Calories: 381
  • Carbohydrate Content: 38.5 g
  • Cholesterol Content: 214 mg
  • Fat Content: 11 g
  • Fiber Content: 8.5 g
  • Protein Content: 35 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 303 mg
  • Sugar Content: 18 g
  • Polyunsaturated Fat Content: 8 g