Sunnys Shrimp Corn And Bean Salad Recipes

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SUNNY'S MONEY SALAD



Sunny's Money Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 7m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons lime juice
1/4 cup chopped red onion
1/2 teaspoon ground cumin
1 tablespoon hot sauce (recommended brand: Frank's Red Hot)
1 stalk celery, chopped
2 roasted red peppers, finely chopped
1/4 cup cilantro, leaves only
2 (15-ounce) cans black-eyed peas, drained
3 tablespoons canola oil
2 teaspoons grated fresh ginger
Salt and freshly ground black pepper

Steps:

  • In a large bowl combine all ingredients and season with salt and pepper. Toss together and serve.

BLACK BEAN AND CORN SALAD



Black Bean and Corn Salad image

For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper

Steps:

  • Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Nutrition Facts : Calories 257 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams

SUNNY'S QUICK CORN AND PICO SALAD



Sunny's Quick Corn and Pico Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

4 ears fresh corn, husks removed
1 tablespoon hot sauce (I like Cholula here)
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
One 15.5-ounce can black beans, rinsed clean in a colander and shaken to dry
1 cup prepared pico de gallo (be sure to buy the "dry" kind--no juice or sauce, just chopped veggies)
Kosher salt

Steps:

  • Using a knife, cut the kernels off each cob and place in a large bowl. Using the back, unsharpened side of your knife or a flat metal spatula, firmly scrape the length of each bare cob over a small bowl to release the corn milk. Add the hot sauce, lime juice and cumin to the corn milk and whisk. Pour the dressing over the corn and toss to coat.
  • Add the black beans, pico de gallo and a small pinch of salt to the bowl with the corn. Toss and serve chilled or at room temperature.

CORN AND SHRIMP SALAD



Corn and Shrimp Salad image

"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound cooked medium shrimp, peeled and deveined
1-1/3 cups fresh or frozen corn
1/2 cup chopped sweet red pepper
1/2 cup chopped green onions
1 tablespoon cider vinegar
1 tablespoon canola oil
1/2 teaspoon minced fresh basil
1/2 teaspoon lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt
Dash cayenne pepper

Steps:

  • In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 300 calories, Fat 10g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 471mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

BLACK BEAN, CORN, TOMATO, AND SHRIMP SALAD



Black Bean, Corn, Tomato, and Shrimp Salad image

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.

Provided by Tammy Lynn

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 10m

Yield 6

Number Of Ingredients 13

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

Steps:

  • Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
  • Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving.

Nutrition Facts : Calories 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, Sodium 830.5 mg, Sugar 4.3 g

SHRIMP AND CORN SALAD



Shrimp and Corn Salad image

From RealSimple. I make this in huge batches and eat on it for days! It's so good on top of a little arugula with goat cheese. I sometimes use chicken and pine nuts instead of shrimp and pumpkin seeds--sort of sub out according to what I have around.

Provided by Sayster

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups corn kernels (from 3 ears)
1 pint cherry tomatoes, quartered
1 small jicama, cut into thin strips (optional)
1 lb peeled and deveined large cooked shrimp
1/2 cup shelled roasted pumpkin seeds
6 scallions, thinly sliced (white and light green parts)
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons honey
1 teaspoon ground cumin
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • In a large bowl, combine the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions.
  • In a separate bowl, whisk together the orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with the shrimp mixture.
  • It's good cold or at room temperature.

Nutrition Facts : Calories 174.9, Fat 6.7, SaturatedFat 1.2, Cholesterol 110.5, Sodium 297.6, Carbohydrate 15.1, Fiber 2.1, Sugar 3.5, Protein 15.9

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