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Menu Planning & Recipes

Mexican Shrimp Salad

Servings: 4
Printable version


  • 1 can (14.25 oz.) black beans
  • 6 oz. chopped Romaine (about 1 head of a 3-head Hearts of Romaine bag)
  • 2 medium Tomatoes, cut into small wedges
  • ½ c. salsa (I prefer the fresh dairy case style, but use whatever I have on hand)
  • 1 medium avocado, diced
  • 1 lb. salad shrimp (fresh or canned)
  • ¼ tsp. cumin
  • ¼ tsp. garlic powder
  • 2 Tbl. Rice Vinegar


1.  Cut, wash and dry (salad spinner) 1 head of Romaine (from 3-head bag).
2.  Add remaining ingredients: beans, tomato, avocado, salsa, shrimp, spices and vinegar and toss well.
3.  Divide salad between four plates and serve immediately.

Optional add-ons: (not included in Nutrition data)

1 oz. tortilla chips

Nutrition:  (Serving size: ¼th Recipe)
: 300      protein: 30.5g      total carbohydrate: 28.45g       total fat: 9.1g
: 6.7g      sodium: 1691mg      dietary fiber: 10g             saturated fat: 1.3

Note: if you use 50% less sodium black beans, the sodium drops from 1691 to 1470mg per serving. The main source of sodium is the salad shrimp, and you may be able to reduce that a little (no telling how much) by rinsing them well.