Zesty Shrimp & Black Bean Salad For Two
- 2 tablespoons cider vinegar
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons minced chipotle chile in adobo (see Tips), or more to taste
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt
- 8 ounces peeled and deveined cooked shrimp (see Tips), cut into 1/2-inch pieces
- 3/4 cup canned black bean, rinsed (from a 15-ounce can)
- 1/2 cup quartered yellow or orange cherry tomatoes
- 1 small poblano pepper or bell pepper, chopped
- 2 tablespoons chopped scallions
- 2 tablespoons chopped fresh cilantro
- Nutrition
- Per serving : 274 Calories; 12 g Fat; 2 g Sat; 8 g Mono; 143 mg Cholesterol; 20 g Carbohydrates; 21 g Protein; 6 g Fiber; 416 mg Sodium; 546 mg Potassium
- 1 Carbohydrate Serving
- Exchanges: 1 starch, 1 vegetable, 2 lean meat, 2 fat
- Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 day.
- Tips: Peppers, chipotle, in adobo sauce: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
- 1.Whisk vinegar, oil, chipotle, cumin and salt in a medium bowl. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat. Serve room temperature or cold.
cider vinegar, ground cumin, salt, shrimp, black bean, quartered yellow, poblano pepper, scallions, fresh cilantro, nutrition, serving, carbohydrate, exchanges, notes, ahead, peppers
Taken from www.epicurious.com/recipes/member/views/zesty-shrimp-black-bean-salad-for-two-52640681 (may not work)