Shrimp salad sandwich (Caribbean-style) | HealthPartners

Grapes are a pure steadiness to this candy and savory shrimp salad. Take pleasure in as a sandwich or over lettuce.

Cooking ideas

Serving recommendations: Serve with a glass of nonfat milk and a crimson grape cluster.

Ideas for choosing and storing grapes:

• Grapes are absolutely ripe after they arrive on the grocery store.
• Search for plump grapes with pliable inexperienced stems.
• Hold grapes unwashed and refrigerated in a plastic bag till prepared to be used, then rinse with chilly water and serve, or add to recipes.

Elements

• 1/2 pound frozen cooked cocktail shrimp, thawed, peeled and deveined
• 1 8-ounce can no salt added yellow corn kernels, drained
• 1 cup canned no salt added black beans, drained and rinsed
• 1 stalk celery, diced
• 2 tablespoons chopped onion
• 2 tablespoons reduced-fat mayonnaise
• 1/2 tablespoon salt-free Caribbean citrus seasoning
• 8 slices complete grain bread
• 2 tomatoes, sliced
• 4 leaves Bibb lettuce or different leaf lettuce

Instructions

• Chop shrimp coarsely.
• Combine collectively all elements, aside from the bread, tomato slices and lettuce.
• Divide salad evenly amongst 4 slices of bread; unfold to edges of bread.
• High with tomato slices, lettuce and second bread slice.

Recipe courtesy of What’s Cooking? USDA Mixing Bowl.