On the Border Shrimp Salad

• From: National Fisheries Institute

Ingredients

• 1 pound cooked shrimp, peeled and deveined

• 1 15-ounce can black beans, rinsed and drained

• 1 8 3/4-ounce can whole kernel corn, drained

• 1/2 cup chopped red bell pepper

• 1/2 cup chopped celery

• 1/4 cup chopped red onion

• 1/4 cup chopped cilantro or parsley

• 3 tablespoons chopped green onions

• 1 jalapeño pepper, seeded and finely chopped

• 1/4 teaspoon cumin

• sliced avocado, garnish

• Red Wine Dressing1/4 cup olive oil

• 3 tablespoons red wine vinegar

• 3 tablespoons lime juice

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 teaspoon Italian seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

This colorful shrimp, black bean, and corn salad looks like delicious confetti on the plate. Perfect for potlucks and barbecues.

Directions

• Combine all ingredients, except avocado and dressing; refrigerate for one hour. Serve with Red Wine Vinegar Dressing. Garnish with avocado slices.
• Red Wine DressingIn a small bowl, combine all ingredients; mix well. Pour over shrimp mixture.
• Yield: 1/2 cup.