Shrimp And Black Bean Salad
|Canned low sodium chicken broth||1⁄4 Cup (4 tbs) (Undiluted)|
|Sherry vinegar||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 1⁄2 Teaspoon|
|Olive oil||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Unpeeled large shrimp||1 1⁄2 Pound|
|Vegetable cooking spray||1|
|Frozen whole kernel corn||1 Cup (16 tbs)|
|Minced garlic||1 Tablespoon|
|Diced sweet red pepper||1 Cup (16 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Jalapeno pepper||1 , seeded and minced|
|Canned no salt added black beans||15 Ounce, drained (1 Can)|
|Chopped fresh cilantro||1⁄3 Cup (5.33 tbs)|
|Mixed salad greens||2 Cup (32 tbs)|
|Quartered cherry tomatoes||1 Cup (16 tbs)|
Combine first 6 ingredients; stir well with a wire whisk.
Peel and devein shrimp.
Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil.
Place over medium-high heat until hot.
Saute 3 minutes or until shrimp turn pink.
Remove shrimp from skillet; set aside, and keep warm.
Add corn and garlic to skillet; saute 2 minutes.
Reduce heat to medium; add shrimp, red pepper, and next 3 ingredients.
Cook 2 minutes or until thoroughly heated.
Remove from heat; stir in cilantro and broth mixture.
Cover and chill.
To serve, arrange 1/2 cup salad greens and 1/4 cup tomato quarters on each of 4 plates.
Top evenly with shrimp mixture.