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  • Shrimp & Black Bean Mango Salsa Salad

    Sunday, May 19, 2013

    Shrimp, Mango and black bean salad
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    This early burst of summer-like weather has me on a bit of a salad kick. This particular recipe is inspired by one from (I think it was) Food & Wine magazine (it was easily 10 years ago, so my memory is a little fuzzy on this one). What I do remember is how much I loved the combination of shrimp and black beans and the very simple vinaigrette that dressed it. It was often one of my favorites to serve for lunch when I had girlfriends over on a lazy Saturday afternoons in the summer. You could easily substitute chicken or pork if that’s your thing. Leave all of the animal products out for a delicious vegan meal.

    © 2013 Kindred-Kitchen / Nancy Granada

    Shrimp and Black Bean Mango Salsa Salad


    Mango Black Bean Salsa


    Shrimp and Black Bean Mango Salsa Salad

    Shrimp & Black Bean Mango Salsa Salad

    servings: 2 | time: about 20 minutes

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    For the Vinaigrette:
    Juice of 1 lime
    2 TBSP. red wine vinegar
    1/2 tsp. salt
    1 tsp ground cumin
    1 clove garlic
    4 TBSP extra virgin olive oil
    Freshly ground black pepper to taste


    For the Salsa:
    1 15-ounce can organic black beans, rinsed
    2/3 cup fresh or frozen corn (defrost corn before adding to recipe)
    3 scallions, chopped
    1 small red pepper, seeded and diced
    1 small jalapeno, seeded to your level of tolerance for heat (the more seed, to hotter the pepper) and minced
    1 small mango, diced (here’s a great way to cut mango)
    1/2 a small red onion, minced
    Handful of fresh cilantro, chopped


    For the Shrimp:
    10-12 medium shrimp, shells removed and deveined (I like to leave the tails on)
    olive oil
    Salt and pepper


    For the Salad:
    Assemble the salad
    4 cups washed salad greens
    Black bean mango salsa
    Grilled shrimp
    1 small avocado, diced


    Make the Vinaigrette:
    Combine lime juice, vinegar, salt, and cumin in a small bowl. Using a fine microplane, grate the clove of garlic over top and stir to combine. Slowly whisk in the olive oil, set aside


    Make the Salsa:
    Combine all of the salsa ingredients in a medium bowl and toss to combine. Drizzle with 3/4 of the vinaigrette and toss again. Set aside while you grill the shrimp


    Grill the Shrimp:
    1. Heat a grill pan over medium-high heat. Add the olive oil
    2. Sprinkle the shrimp with a pinch each of salt and pepper. Arrange in heated pan and cook for about 3 minutes on each side until pink and cooked through


    Assemble the Salad:
    1. Toss the salad greens with the remaining vinaigrette. Arrange in the bottom of a large shallow bowl
    2. Toss the salsa one more time before topping the greens with a generous portion
    3. Arrange the shrimp atop salad and top with diced avocado


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