Black Bean Salad Bowls

            

I'm slightly obsessed with these beautiful bowls of goodness.  They are a cross between a salad and a black bean bowl which means they are both cool and warm and you get protein and veggies all together.  The pics above are of my two favorite combos:  teriyaki shrimp and shredded Monterrey chicken (also on the blog).  

Teriyaki Shrimp Bowl:

1 pound of shrimp (peeled and tails removed)

Teriyaki sauce (see photo below for our favorite)

1 can black beans (salt, pepper, cumin, and chili powder to season)

1 package of frozen corn (cooked in the microwave)

shredded cheddar or Monterrey jack cheese

chopped tomatoes

spinach

dressing of choice (see photo below for my personal favorite) 

 

Preparation:

Marinate shrimp in teriyaki sauce for about 20 minutes.

Add a little oil to a pan and heat to medium-high.

Add shrimp and cook through about 3-5 minutes.

Remove shrimp to a bowl.

Heat black beans in a small saucepan and season with salt, pepper, cumin, and chili powder/

Heat corn.

Assemble bowl:

Spinach on the bottom, top with a drizzle of your dressing, top with a layer of cheese, tomatoes, black beans, and sprinkle on some corn.

Top salad with some of your shrimp.

Enjoy!!!

 

Monterrey Chicken Bowl:

Re-heat and shred or chop leftover chicken from Monterrey Chicken recipe on the blog.

Assemble the bowl the same way as above topping with shredded Monterrey chicken.

Enjoy!