Black Bean, Corn, Tomato, and Shrimp Salad is a healthy lunch idea for those days when you’re on the go. It’s also great as a side dish to bring to summer BBQs! The black beans provide protein while the corn provides fiber. For an extra kick of flavor try using jalapenos instead of green chilies. This salad comes together in just minutes making it perfect for busy moms who want a delicious meal but don’t have time to spend hours in the kitchen.
This blog post intro paragraph is engaging because it tells readers exactly what this blog post will be about and why they should continue reading. The blogger uses descriptive words that make food sound appetizing such as “healthy” and “kick.” She also
prep: 8 mins cook: 2 mins total: 10 mins Servings: 6 Yield: 6 servings
1 lime, juiced
1 (14.5 ounce) can Hunt’s® Diced Tomatoes, drained
1 cup frozen corn, thawed
1 (15 ounce) can black beans, rinsed and drained
½ teaspoon cumin
6 medium (4-1/8″ long)s green onions, chopped
½ teaspoon Hot sauce to taste
1 (12 ounce) package frozen small cooked shrimp, thawed
1 (4 ounce) can chopped green chilies
? teaspoon garlic powder
2 tablespoons chopped fresh cilantro
1 pinch Salt and pepper to taste
1 tablespoon olive oil
Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving.
Per Serving: 193 calories; protein 17.8g; carbohydrates 24.1g; fat 3.8g; cholesterol 86.2mg; sodium 830.5mg.