1 lb. rock shrimp, cooked, peeled and deveined 1 (15-oz.) can black beans, rinsed and drained 1 (8 3/4-oz.) can whole-kernel corn, drained 1/2 c. red bell pepper, chopped 1/2 c. celery, chopped 1/4 c. red onion, chopped 1/4 c. cilantro or parsley, chopped 3 Tbsp. green onions, chopped 1 jalapeņo pepper, seeded and finely chopped 1/4 tsp. cumin iceberg lettuce, shredded 1 avocado, sliced 1 c. vinaigrette dressing (see recipe below)
What to do:
1. In a medium bowl, combine all ingredients except avocado slices, lettuce and dressing; pour 1/2 c. of vinaigrette dressing (see recipe below) over mixture and refrigerate for 1 hr. 2. Serve on shredded lettuce garnished with avocado slices. Serve with additional Red Wine Vinaigrette Dressing.
Red Wine Vinaigrette Dressing
* 1/2 c. olive oil * 6 Tbsp. red wine vinegar * 6 Tbsp. lime juice * 2 tsp. Dijon mustard * 2 tsp. honey * 2 tsp. Italian seasoning * 1/2 tsp. salt * 1/2 tsp. pepper
Preparation: 1. In a small bowl, combine all ingredients; mix well.
* May also be served on lettuce in a taco salad shell.
* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
