Low Fat Shrimp Salad with Black Beans

With this recipe it's easy to stick to the rule that you should eat fish at least once a week for a balanced diet.

Ingredients:

• 1 tablespoon olive oil
• 1-1/4 cup corn
• 3-3/4 tablespoon ginger, minced
• 3 cloves garlic, minced
• 2-1/4 pounds cooked shrimp, thawed and drained
• 12 ounces canned black beans, rinsed
• 1-1/2 teaspoon non/lowfat margarine
• 1-1/2 teaspoon sugar
• 1 cup green onions, chopped
• 2 cups lettuce, chopped
• 3 tomatoes, cut into wedges
• 1/4 cup plus 2 tablespoons fresh cilantro, chopped

Directions:

Heat olive oil in a large nonstick skillet over medium heat. Add corn, ginger and garlic, while constantly stirring for about 2 minutes or until golden brown.

Slowly add shrimp, beans, margarine and sugar. Keep stirring until margarine is melted. Then add green onions.

Decorate plates with lettuce and spoon shrimp and bean mixture over salad. Finally top your meal with tomatoes and cilantro.

Enjoy!

Makes 8 servings

Nutritional Information:
per serving

• Calories: 350
• Fat: 4 g
• Cholesterol: 330 mg
• Protein: 40 g
• Carbs: 35 g
• Fiber: 10 g
• Sodium: 410 mg

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