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Shrimp Vegetable Salsa Salad

Shrimp Vegetable Salsa Salad

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Servings: 4
Course: Salad
Calories: 104
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked fresh green beans
  • 2 cups chopped tomato
  • 1 cup thinly sliced red onion
  • ½ pound cooked peeled shrimp
  • 10 sliced pitted ripe olives
  • 2 cups frozen corn, thawed
  • ¾ cup salsa
  • 2 tablespoon tarragon flavored vinegar
  • 2 teaspoon olive oil
  • ½ teaspoon dried tarragon

Method
 

  1. Combine all ingredients and stir well.

Notes

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.