Black Bean, Corn, Tomato, and Shrimp Salad recipe

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Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 (4 ounce) can chopped green chilies
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
6 medium (4-1/8\" long)s green onions, chopped
1 (12 ounce) package frozen small cooked shrimp, thawed
2 tablespoons chopped fresh cilantro
½ teaspoon cumin
⅛ teaspoon garlic powder
1 lime, juiced
1 tablespoon olive oil
½ teaspoon Hot sauce to taste
1 pinch Salt and pepper to taste

Nutrition Info

192.9 calories
carbohydrate: 24.1 g
cholesterol: 86.2 mg
fat: 3.8 g
fiber: 7.1 g
protein: 17.8 g
saturatedFat: 0.6 g
servingSize: -
sodium: 830.5 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl, stir. Combine remaining ingredients and stir well.

  2. Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving.

Recipe Yield

6 servings

Recipe Note

This colorful, Mexican flavored salad is perfect on its own or served with chips or tortillas. A can of Hunt's® Diced Tomatoes makes it super easy.

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