Southern Shrimp and 3-Bean Salad - Oxygen Magazine

Southern Shrimp and 3-Bean Salad

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  • 1 1/2 lb cooked shrimp, peeled and deveined
  • 1 15-oz can black beans, rinsed and drained
  • 1 15-oz can kidney beans, rinsed and drained
  • 1 15-oz can pinto beans, rinsed and drained
  • 4 large tomatoes, seeded and chopped
  • 1 1/4 cup chopped red onion
  • 1 cup fresh cilantro (stems included), chopped
  • 1/2 cup store-bought salsa
  • 3 tbsp fresh lime juice
  • Zest of 1 lime
  • 1 tbsp extra virgin olive oil
  • 1 tbsp chili powder
  • 1 tbsp ground cumin


  1. Combine all ingredients in bowl and stir well. Cover, chill then serve.

Nutrients per serving (Makes 8 servings): Calories: 236, Fat: 3 g, Carbohydrates: 27 g, Protein: 24 g

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