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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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
- 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.)
- 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