On The Border Shrimp Salad

Number of Servings: 
4
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
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

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
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