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Zesty Shrimp & Black Bean Salad

http://www.eatingwell.com/recipes/shrimp_black_bean_salad.html

From EatingWell:  July/August 2012

Loaded with fresh tomatoes, peppers and cilantro and seasoned with cumin and chile, this shrimp and black bean salad recipe has all the flavors of a great fresh salsa and is a quick and easy no-cook recipe. Serve with tortilla chips or fresh corn tortillas.

4 servings, about 1 1/2 cups each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1/4 cup cider vinegar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced chipotle chile in adobo (see Tips), or more to taste
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 pound peeled and deveined cooked shrimp (see Tips), cut into 1/2-inch pieces
• 1 15-ounce can black beans, rinsed
• 1 cup quartered cherry tomatoes
• 1 large poblano pepper or bell pepper, chopped
• 1/4 cup chopped scallions
• 1/4 cup chopped fresh cilantro

Preparation

1. Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat. Serve room temperature or cold.

Nutrition

Per serving : 273 Calories; 12 g Fat; 2 g Sat; 8 g Mono; 143 mg Cholesterol; 19 g Carbohydrates; 21 g Protein; 6 g Fiber; 410 mg Sodium; 533 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.