Ingredients
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 jalapeños 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.
Preparation
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.
