Shrimp Confetti Salad Sandwich

This sandwich is packed with lean protein from shrimp and fiber-rich black beans and whole grains, making it a highly satisfying and heart-healthy meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1/2 pound frozen cooked cocktail shrimp, thawed, peeled, and deveined · 229 kcal in the whole recipe
• 1 can (8 oz) reduced-sodium yellow corn kernels, drained · 222 kcal in the whole recipe
• 1 cup low-sodium canned black beans, drained and rinsed · 225 kcal in the whole recipe
• 1 stalk celery, diced · 6 kcal in the whole recipe
• 2 tablespoons chopped onion · 8 kcal in the whole recipe
• 2 tablespoons reduced-fat mayonnaise · 109 kcal in the whole recipe
• 1/2 tablespoon salt-free Caribbean citrus seasoning
• 8 slices whole-grain bread · 573 kcal in the whole recipe
• 2 tomatoes, sliced · 69 kcal in the whole recipe
• 4 leaves Bibb lettuce or other leaf lettuce · 6 kcal in the whole recipe

Method

1. Coarsely chop the thawed shrimp and place them in a medium mixing bowl.

   

2. Add the drained corn, rinsed black beans, diced celery, chopped onion, reduced-fat mayonnaise, and Caribbean citrus seasoning to the bowl. Mix well until everything is evenly combined.

   

3. Lay out 4 slices of whole-grain bread and divide the shrimp salad evenly among them, spreading it gently to the edges.

   

4. Top each salad-covered slice with tomato slices, a lettuce leaf, and a second slice of bread. Cut in half and serve immediately!

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.