Shrimp Vegetable Salsa Salad

Source: Madhu Gadia, MS, RD
Servings: 8

2 cups cooked fresh green beansShrimp Vegetable Salsa Salad
2 cups chopped tomatoes
1 cup thinly sliced red onion
½ pound cooked, peeled shrimp
10 sliced pitted black olives
2 cups frozen corn, thawed
¾ cup salsa
2 tablespoons tarragon-flavored vinegar
2 teaspoons olive oil
½ teaspoon dried tarragon


Combine all ingredients and stir well.

Per Serving: Calories 104, Carbohydrate 16 grams, Protein 7 grams, Fat 2 grams, Cholesterol 42 mg, Fiber 3 grams, Sodium 192 mg, Potassium 364 mg, Calcium 38 mg.

Saturated Fat: trace

Exchanges: 1 carbohydrate, and ½ lean meat


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