On The Border Shrimp Salad

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
• 1 teaspoon Dijon mustard
• 1 teaspoon Florida honey
• 1 teaspoon Italian season
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

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.

nutrition information
(per serving)

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