WW Recipe of the Day: Southwest Shrimp & Black Bean Salad (234 calories | 6 2 0 myWW *SmartPoints value per serving) This simple Southwestern Shrimp and Black Bean Salad is an easy, healthy and delicious winner in my book. This easy shrimp and black bean salad brings all the flavors of Mexico to you. It’s easy, healthy, light and fresh, and ready in 10 minutes. Combine rind, juice, rosemary, mustard, and red pepper in a bowl, stirring with a whisk. And since it can keep in the fridge without getting all soggy, this white bean salad recipe is ideal for quick meal prep lunches. Takes a few simple ingredients, 1 bowl, and packs a ton of crunch and flavor! Add arugula to shrimp mixture; toss gently to combine. And this easy white bean salad is a new family favorite. Serve with tortilla chips or fresh corn tortillas. Shrimp and sage-scented white beans is a popular Italian combination. Loaded with fresh tomatoes, peppers and cilantro and seasoned with cumin and chile, this shrimp and black bean salad recipe has all the flavors of a great fresh salsa and is a quick and easy no-cook recipe.

Shrimp is the star of this main course salad that is full of white beans, colorful veggies and topped with a lemon juice vinaigrette. It’s perfect for a light one-dish lunch or supper. There are so many amazing textures and Mexican-inspired flavors including cumin-spiced tender shrimp, black beans, velvety avocado, crunchy cucumbers, and a bit of heat from a jalapeno pepper as well as an optional serrano chile pepper. Use only high-quality canned beans—Goya is a reliable brand—or your salad will surely be mushy. Gradually add oil, stirring constantly with a whisk.

Ingredients 1 red bell pepper Add shrimp, beans, tomatoes, and onion to oil mixture; toss to coat.