Taco Salad with Shrimp & Black Beans

4 servings


  • 1/2 cup bottled salsa-style salad dressing
  • 1/2 teaspoon ground cumin
  • 3 tablespoons fresh cilantro, chopped
  • 1 1/2 cups tomato (2 medium-size), chopped
  • 1 sweet yellow or green pepper, cored, seeded and cut into large dice
  • 1 (16-ounce) can black beans, rinsed and drained
  • 1 pound cooked shrimp, shelled and deveined
  • 4 cups iceberg lettuce, sliced
  • 4 cups tortilla chips
  • Sour cream, for garnish (optional)

Stir together dressing, cumin and cilantro in a large bowl. Stir in the tomato, pepper, beans and shrimp. (The mixture can be made 3 hours ahead up to this point and then covered and refrigerated.)

Arrange the shredded lettuce in a shallow serving platter. Arrange 3 cups of the tortilla chips around the outside of the platter. Crush the remaining 1 cup chips; stir into shrimp mixture. Spoon the shrimp mixture over the lettuce. Garnish with sour cream if you wish.


Amount Per Serving

Cals: 380 From Fat: na

Total Fat: 11g

Cholesterol: 174mg

Sodium: 923mg

Total Carb: 44g

Dietary Fiber: na

Sugars: na

Protein: 36g