On The Border Shrimp Salad

Number of Servings:

Ingredients:

1 pound cooked Florida shrimp, peeled and deveined

1 15-ounce can black beans, rinsed and drained

1 8 3/4-ounce can whole kernel corn, drained

1/2 cup chopped Florida red bell pepper

1/2 cup chopped Florida celery

1/4 cup chopped red onion

1/4 cup chopped cilantro or parsley

3 tablespoons chopped Florida green onions

1 jalapeño pepper, seeded and finely chopped

1/4 teaspoon cumin

sliced Florida avocado, garnish

Red Wine Vinegar Dressing (recipes follows)

Red Wine Dressing

1/4 cup olive oil

3 tablespoons red wine vinegar

3 tablespoons lime juice

Nutrition Information:

Calories: 220
Calories from fat: 21
Fat Total: 2g
Saturated Fat: 0g
Cholesterol: 174mg
Total Carbohydrates: 16g
Protein: 29g

Red Wine Dressing

Calories: 128
Calories from fat: 119
Fat Total: 13g
Saturated Fat: 2g
Cholesterol: 0mg
Total Carbohydrates: 3g
Protein: 0g

Instructions:

Combine all ingredients, except avocado and dressing; refrigerate for one hour. Serve with Red Wine Vinegar Dressing. Garnish with avocado slices.

Red Wine Dressing

In a small bowl, combine all ingredients; mix well. Pour over shrimp mixture.

Yield: 1/2 cup.
Source: Recipe compliments of FL Bureau of Seafood and Aquaculture Marketing

Related terms:

Recipes & Videos:
Top 5 Recipes	Top 5 Videos