Shrimp And Black Bean Taco Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This makes the most delicious salad, so good that I feel like I can't stop eating it when I make it, lol. The taco seasoning on the shrimp, mixed with the dressing, the cool greens and the crunchy tortilla strips is all a match made in heaven. Read more . I got this from a magazine years ago, but don't remember which one. Ingredients:
1 lb uncooked large shrimp, peeled and deveined |
1 envelope taco seasoning, divided |
1/2 cup olive oil, plus 3 tablespoons olive oil, divided |
1/2 small onion, finely diced |
3 tbs red wine vinegar |
2 tbs finely diced red bell peppers |
4 cloves garlic, minced |
1/2 tsp ground coriander |
1/4 tsp sugar |
3 6-inch corn tortillas, cut into 1/4 inch strips |
1 (8 ounces) package ready to eat salad greens |
1 medium tomato, chopped |
1 (8 ounce) can black beans, rinsed and drained |
2 cups finely shredded colby jack cheese |
Directions:
1. Remove shrimp tails.
2. Place shrimp in a small bowl, and sprinkle with half of the taco seasoning, set aside.
3. In another bowl, make the dressing-combine 1/2 cup
4. oil, onion, vinegar, red pepper, garlic, coriander and sugar, set aside.
5. In a skillet, fry tortilla strips in remaining oil, drain on paper towels.
6. Sprinkle with remaining taco seasoning.
7. In same skillet, saute shrimp for a few minutes or until pink. Be careful not to overcook!
8. In a large bowl, mix greens, tomato, beans, shrimp, and tortilla strips.
9. Drizzle dressing all over the mix.
10. Sprinkle with cheese and toss.
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