Shrimp And Black Bean Salad

• 1/4 cup canned low-sodium chicken broth, undiluted
• 1/4 cup sherry vinegar
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 1/2 pounds unpeeled large fresh shrimp
• Vegetable cooking spray
• 1 teaspoon olive oil
• 1 cup frozen whole-kernel corn
• 1 tablespoon minced garlic
• 1 cup diced sweet red pepper
• 1/2 cup sliced green onions
• 1 jalapeno pepper, seeded and minced
• 1 (15-ounce) can no-salt-added black beans, drained
• 1/3 cup chopped fresh cilantro
• 2 cups mixed salad greens
• 1 cup quartered cherry tomatoes

1. Combine first 6 ingredients; stir well with a wire whisk. Set aside.
2. Peel and devein shrimp. Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil. Place over medium-high heat until hot. Add shrimp. Saute 3 minutes or until shrimp turn pink. Remove shrimp from skillet; set aside, and keep warm.
3. Add corn and garlic to skillet; saute 2 minutes. Reduce heat to medium; add shrimp, red pepper, and next 3 ingredients. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in cilantro and broth mixture. Cover and chill.
4. To serve, arrange 1/2 cup salad greens and 1/4 cup tomato quarters on each of 4 plates. Top evenly with shrimp mixture.

chicken broth, sherry vinegar, mustard, olive oil, ground cumin, oregano, fresh shrimp, vegetable cooking spray, olive oil, corn, garlic, sweet red pepper, green onions, pepper, salt, fresh cilantro, mixed salad greens, quartered cherry tomatoes

Taken from www.myrecipes.com/recipe/shrimp-black-bean-salad (may not work)