Shrimp Vegetable Salsa Salad

By ADW|2017-09-19T11:53:22-04:00Updated: September 19th, 2017|Diabetes Recipes, Salads, Seafood|0 Comments


  • 2 cups cooked fresh green beans
  • 2 cups chopped tomato
  • 1 cup thinly sliced red onion
  • 1/2 pound cooked peeled shrimp
  • 10 sliced pitted ripe olives
  • 2 cups frozen corn, thawed
  • 3/4 cup salsa
  • 2 tablespoon tarragon flavored vinegar
  • 2 teaspoon olive oil
  • 1/2 teaspoon dried tarragon


  1. Combine all ingredients and stir well.

Food Exchanges: 1 starch, 1/2 lean meat.

Nutritional Info (per serving):
Makes 4 Servings
Calories: 104
Carbohydrate: 16g
Protein: 7g
Fat: 2g
Saturated Fat: Trace Amounts
Cholesterol: 42mg
Fiber: 3g
Sodium: 192mg
Potassium: 364mg
Calcium: 38mg

Recipe courtesy of The South Dakota Department of Health – The mission of the South Dakota Department of Health is to prevent disease and promote health, ensure access to needed, high-quality health care, and to efficiently manage public health resources.

About the Author: ADW

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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