From the Pantry Butler kitchen
Shrimp Confetti Salad Sandwich with Grapes
Grapes are a natural balance to this sweet and savory shrimp salad. Enjoy as a sandwich or over lettuce. USDA MyPlate Kitchen — Produce for Better Health Foundation (public domain), via myplate.food
Ingredients
- 1/2 pound frozen cooked cocktail shrimp — thawed, peeled, and deveined
- 1 8-oz can yellow corn kernels — reduced sodium, drained
- 1 cup canned black beans — low sodium, 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 whole-grain bread
- 2 tomatoes — sliced
- 4 leaves Bibb lettuce or other leaf lettuce
Method
- Chop shrimp coarsely.
- Mix together shrimp salad ingredients (everything except for the bread, tomato slices, and lettuce).
- Divide salad evenly among 4 slices of bread; spread to edges of bread.
- Top with tomato slices, lettuce, and second bread slice.
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