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

Cooking Tips

Serving suggestions: Serve with a glass of nonfat milk and a red grape cluster.

Tips for selecting and storing grapes:

  • Grapes are fully ripe when they arrive at the supermarket.
  • Look for plump grapes with pliable green stems.
  • Keep grapes unwashed and refrigerated in a plastic bag until ready for use, then rinse with cold water and serve, or add to recipes.


  • 1/2 pound frozen cooked cocktail shrimp, thawed, peeled and deveined
  • 1 8-ounce can no salt added yellow corn kernels, drained
  • 1 cup canned no salt added black beans, 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


  • Chop shrimp coarsely.
  • Mix together all ingredients, 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.

Recipe courtesy of What’s Cooking? USDA Mixing Bowl.

Nutrition Facts

4 servings

Amount per serving



% DV*
Total Fat 6g
Saturated Fat 1g
Trans Fat 
Cholesterol 115mg
Sodium 450mg
Total Carbs 43g
Dietary Fiber 8g
Sugars 7g
Added Sugars 3g
Protein 27g
Vitamin D 0mcg
Calcium 150mg
Iron 4mg
Potassium 695mg

*Percent Daily Values are included where available. They are based on a 2,000
calorie diet. Your daily value may be higher or lower depending on your calorie needs.