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Gluten-Free

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.

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Servings
4
Prep Time
20 min
Duration
20 min

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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 8 g