Try this zesty shrimp salad recipe that’s easy-to-make and delicious. This healthy recipe can be made ahead of time, covered and refrigerated for up to 1 day.
Makes 4 servings, 1 ½ cups each
•¼ cup cider vinegar
•1/2 cup cold pressed extra virgin olive oil
•1 T minced chipotle chile in adobo (La Costena or Goya Brand, canned)
•1 tsp ground cumin
•¼ tsp salt
•1 lb peeled and deveined cooked shrimp
•1- 15 ounce can black beans, rinsed
•1 cup quartered cherry tomatoes
•1 large poblano or bell pepper, chopped
•¼ cup chopped scallions
•¼ cup chopped fresh cilantro
Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, poblano (or bell) pepper, scallions, cilantro; toss to coat. Serve room temperature or cold.
Per serving: 273 calories; 12 g fat (2 g sat, 8 g mono); 19 g carbohydrate; 6 g fiber; 21 g protein.