Black Bean-Red Pepper Salad with Shrimp

2 cans (15 1/2 ounces each) black beans, drained and rinsed
1 cup frozen corn kernels
1 cup diced red bell pepper
1/3 cup finely diced sweet onion
1/2 pound peeled steamed shrimp*
1/3 cup fresh cilantro, chopped
3 tablespoons extra-virgin olive oil
3 tablespoon red wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Pour beans into a colander. Pour still-frozen corn on top of beans, and rinse well with cool tap water. Drain well. Pour beans and corn into a 3-quart bowl. Cut shrimp into bite-size pieces and add to bowl.

To make dressing, drop cilantro onto the moving blade of a blender or food processor. Add vinegar, garlic powder, salt and pepper. Scrape down sides, and with motor running on high, pour oil through feed tube in a slow drizzle and blend until well incorporated. Drizzle over bean salad and toss to mix well. Serve at once or chill until ready to serve.

* Notes

Any size shrimp can be used. We prefer medium or large shrimp and cut them in half length-wise as well as in bite-size pieces. If your supermarket doesn’t have already-cooked shrimp, steam them before starting the recipe.

Feel Good About: Low in fat, high in fiber and protein.

Approximate Values Per Serving (10 servings): 159 calories (27% from fat), 5 g fat (1 g saturated), 44 mg cholesterol, 11 g protein, 18.5 g carbohydrates, 6 g dietary fiber, 252 mg sodium

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