Shrimp Confetti Salad Sandwich

Grapes are a natural balance to this sweet and savory shrimp salad. Enjoy as a sandwich or over lettuce.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Nut-Free
• Pescatarian
• Low-Saturated-Fat
• High-Fiber
• Low-Fat
• Low-Sugar
• Low-Calorie

Tags

• quick
• healthy
• fresh
• no-cook

Ingredients

• 0.5 pound frozen cooked cocktail shrimp (thawed, peeled, and deveined)
• 8 ounce yellow corn kernels (reduced sodium, drained)
• 1 cup black beans (low sodium, drained and rinsed)
• 1 celery (diced)
• 2 tablespoon onion (chopped)
• 2 tablespoon reduced-fat mayonnaise
• 0.5 tablespoon salt-free Caribbean citrus seasoning (salt-free)
• 8 slice whole-grain bread
• 2 tomatoes (sliced)
• 4 piece Bibb lettuce (or other leaf lettuce)

Instructions

1. Chop shrimp coarsely.
2. Mix together shrimp salad ingredients (everything except for the bread, tomato slices, and lettuce).
3. Divide salad evenly among 4 slices of bread; spread to edges of bread.
4. Top with tomato slices, lettuce, and second bread slice.

Nutrition (per serving)

• Calories: 362
• Protein: 24.2 g
• Carbohydrates: 54.3 g
• Fat: 5.9 g
• Fiber: 10.6 g
• Sodium: 577 mg
• Saturated Fat: 1.1 g
• Sugar: 8.2 g
• Cholesterol: 92 mg