Shrimp Vegetable Salsa Salad

Makes 4 servings.


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

Shrimp Vegetable Salsa Salad


1. Combine all ingredients and stir well.

Nutritional Info (per serving):

Calories: 104
Carbohydrates: 16g
Protein: 7g
Fat: 2g
Saturated fat: trace
Cholesterol: 42mg
Fiber: 3g
Sodium: 192mg
Potassium: 364mg
Calcium: 38mg

Diabetic Exchanges: 1 starch, ½ lean meat

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