Sizzle Fish Logo 21

Creamy Shrimp & Black Bean Veggie Salad

Happy Monday! I hope you had a great weekend! The weather has been a little crazy over here — and the humidity out of control, but none the less always better than snow!! Today’s recipe is both quick, easy and cool! Making it the perfect dish for the warmer temperatures! It works well as either a side or a main dish!!

I hope you enjoy! Have a great start to your week!


Creamy Shrimp & Black Bean Veggie Salad 2

Creamy Shrimp & Black Bean Veggie Salad2015-03-24 13:56:27 Serves 4 This protein packed veggie salad makes a great main dish or a side dish! Write a review Save RecipePrint Prep Time 15 min Cook Time 10 min Total Time 25 min Prep Time 15 min Cook Time 10 min Total Time 25 min Ingredients

  1. 1 lb SizzleFish Shrimp (4 packs)
  2. 1 yellow pepper, diced
  3. 1 orange pepper, diced
  4. 1 cup cherry tomatoes, sliced
  5. 1 english cucumber, diced
  6. 1 cup black beans, drained & rinsed
  7. 1/4 cup nonfat greek yogurt
  8. 1/4 cup Aveyo avocado mayo
  9. 1/2 tsp FlavorGod Garlic seasoning (or garlic powder)
  10. 1/2 tsp cracked black pepper
  11. pinch salt


  1. Cook shrimp as desired until pink (grilling is nice in this recipe)
  2. Cut shrimp into desired size pieces
  3. Toss together diced veggies and shrimp
  4. In a separate bowl mix together yogurt, aveyo, garlic seasoning, pepper & salt
  5. Toss dressing with veggies
  6. Cover and refrigerate for 4+ hours
  7. Serve chilled


  1. Nutrition: 1 out of 4 main dish servings
  2. Calories: 241, Protein: 39.8g, Carbs: 17.9g, Fat: 4.3g, Sat Fat: 0.4g, Sodium: 275mg, Fiber: 6.1g, Sugar: 5.5g, Net Carbs: 11.8g

By Sarah Ingredients Of A Fit Chick Creamy Shrimp & Black Bean Veggie Salad 3

You can find the brands used in this recipe here:

Sizzle Fish Logo 2



Leave a Reply

Your email address will not be published. Required fields are marked *