TODAY Food Club

Super easy make-ahead salad, that is fantastic alone or in a whole wheat tortilla or on a bed of mixed greens.

Shrimp and Veggie Salad

Ingredients

• 1 Lb Cooked Shrimp deveined and peeled, I used small salad shrimp
• 1 Pint Grape/Cherry Tomatoes, quartered
• 1 Cucumber chopped
• 15 oz reduced Sodium Black Beans, rinsed
• 1 tbsp Chipotle Chile in Adobo sauce, minced
• ¼ cup Cider Vinegar
• 3 tbsp Extra Virgin Olive Oil
• 1 tsp Cumin
• ¼ cup Cilantro
• Salt to taste

Preparation

1. Mix vinegar, oil, chipolte pepper, cumin and salt in large bowl.
2. Add all Veggies, shrimp and black beans. Mix. Great as a healthy snack on the go, on a bed of mixed greens or in a whole wheat tortilla.

Recipe Tags

• 30 Minute Meals
• Mexican
• Salad