Salads can be super-satisfying! Especially main dish salads like this gluten-free, diabetic friendly southwest salad recipe. Southwestern seasoned sautéed shrimp recipe plus corn, and black beans tossed with greens in light salsa dressing is so delicious. Serve with sliced avocados for an easy healthy cooking recipe.
| Prep Time 15 minutes |
| Cook Time 5 minutes |
| Servings 6 servings |
Ingredients
- 1 teaspoon ground cumin
- 2 tablespoons chili powder
- 1 tablespoon lime juice
- 1 1/2 pounds medium peeled shrimp
- 1/2 teaspoon garlic powder
- 1 cup frozen corn
- 1 15-ounce can black beans rinsed and drained
- 6 cups coarsely chopped Romaine lettuce or mixed greens
- 1 cup salsa
- 1 cup plain nonfat yogurt
Ingredients
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Instructions
- In resealable plastic bag, combine chili powder, garlic powder, cumin, and lime juice. Add shrimp and toss to coat
- In large nonstick skillet coated with nonstick cooking spray, cook shrimp over medium heat until done, about 5 minutes. Remove from heat.
- In large bowl, combine lettuce, shrimp, corn and black beans. In small bowl combine salsa and yogurt; set aside. Serve salad with salsa dressing.
Nutritional Info
Nutritional information per serving: Calories 226, Calories from Fat 7%, Fat 2 g, Saturated Fat 0 g, Cholesterol 183 mg, Sodium 590 mg, Carbohydrates 23 g, Dietary Fiber 5 g, Total Sugars 7 g, Protein 30 g, Diabetic Exchanges: 1 starch, 1 vegetable, 3 ½ lean meat
Nutrition Nugget: Complex carbs, lean protein and healthy fat – this salad has it all!
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