Southwestern Shrimp-and-Bean Salad

Southwestern Shrimp-and-Bean Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/2 cup extra-virgin olive oil
  • Grated peel and juice of 1 lime
  • 1 teaspoon dried oregano
  • 2 15 ounce cans black beans, rinsed
  • 4 cups shredded escarole
  • 1/2 pound jicama, peeled and cut into 3/4-inch cubes (about 2 cups)
  • 2 scallions, thinly sliced
  • 1/2 cup chopped cilantro, plus more for sprinkling
  • Salt and pepper
  • 1 pound frozen peeled and deveined large shrimp, thawed


In a large bowl, whisk together 6 tablespoons olive oil, the lime peel, lime juice and oregano. Add the black beans, escarole, jicama, scallions and cilantro; toss. Season with salt and pepper; divide among 4 plates.

In a large skillet, heat the remaining 2 tablespoons olive oil over high heat. Add the shrimp, season with salt and pepper and cook, turning once, until just opaque, about 5 minutes. Arrange on top of the bean salad and sprinkle with more cilantro.