Southwestern Shrimp-and-Bean Salad - Rachael Ray Every Day

    Southwestern Shrimp-and-Bean Salad

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

    Ingredients

    • 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

    Preparation

    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.