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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tropical Seafood Salad

Source: dLife

Seafood salad with rice, black beans, and a mango dressing.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	297.2

Total Carbs	41.3 g

Dietary Fiber	5.4 g

Sugars	3.4 g

Total Fat	6.0 g

Saturated Fat	0.9 g

Unsaturated Fat	1.4 g

Potassium	659.1 mg

Protein	21.3 g

Sodium	232.9 mg

Dietary Exchanges 6.0 Fat, 0.5 Vegetables, 0.5 Fruits, 1.7 Starch, 2.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.75
0 3/4 lb swordfish fillets 0.75
0 3/4 lb large raw shrimp 1.0
1 tbsp orange juice 0.125
0.125 tsp garlic powder 0.5
0 1/2 tsp ground cumin 6.0
6 oz Rice, basmati, dry 15.0
15 oz low sodium canned black beans 0.125
0.125 tsp hot red pepper flakes 0.25
0 1/4 tsp kosher salt 1.0
1 each Juice, lime, fresh, yield per fruit 3.0
3 tbsp Juice, orange, fresh 0.5
0 1/2 tsp ground cumin 2.0
2 tsp grated orange peel 1.0
1 tbsp canola oil 0.25
0 1/4 cup fresh cilantro 2.0
2 tsp fresh ginger root 2.0
2 each medium garlic cloves 1.0
1 each canola cooking spray 1.0
1 each large red bell peppers 2.0
2 each scallions 1.0
1 each fresh mango 1.0
1 pinch fresh cilantro

Directions

Place the fish and shrimp into a bowl. Sprinkle with orange juice, garlic, and cumin. Marinate for at least 30 minutes.
Prepare the rice according to package directions. Combine with the rinsed black beans, red pepper flakes, and salt (if using).
In a small cup, combine all ingredients for the dressing. Toss with the rice mixture. Allow flavors to meld as you continue the recipe.
Mist a nonstick skillet with cooking spray and heat the pan until very hot. Quickly sauté the red pepper and scallions for 2 minutes until they just begin to soften.
Add to the rice and beans. Re-coat the pan and quickly cook the seafood until browned and cooked through. Set aside.
To serve, add the mango to the rice and bean salad. Place in a serving bowl. Surround the perimeter with the cooked seafood. Serve immediately or refrigerate.