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 Low Fat Shrimp and Black Bean Salad
Ingredients
1/4 cup cider vinegar1 tablespoon extra-virgin olive oil 1 tablespoon minced chipotle chile in adobo, or more to taste 1 teaspoon ground cumin 1/4 teaspoon salt 1 pound peeled and deveined cooked shrimp, 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 Directions
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.
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