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CATEGORY CUISINE TAG YIELD
Grains Italian Salads 4 Servings

INGREDIENTS

4 Green onions, chopped
1 c Fresh Cilantro, chopped
1 c Fresh lime juice
2 T Olive oil
1 T Sugar
1/4 Jalapeno chili, chopped
small
1 t Salt
1 1/2 c Frozen Corn, thawed
1 15 Oz. Black Beans rinsed
1 Zucchini, diced
1 Avocado, peeled diced
1 Red Bell Pepper, diced
3/4 c Red Onion, diced
1 1/4 lb Lg. Cooked Shrimp, peeled
deveined
Red leaf lettuce

INSTRUCTIONS

Blend dressing ingredients in blender or food processor until smooth.
I cook shrimp after peeling and deveining them by pan frying them for
a few minutes in Italian dressing.  Combine corn, black beans,
zucchini, avocado, red pepper and red  onion in large bowl. Reserve 6
or more shrimp for garnish. Cut  remaining shrimp crosswise into 1/2
inch thick rounds, add to salad.  Toss salad with dressing. Cover and
refrigerate for at least 1 hour.  Arrange lettuce leaves on plates or
in a large dish. Top with salad.  Garnish with whole shrimp, cilantro
sprigs and lime wedges.  busted by sooz  Recipe by: Key Gourmet  Posted
to recipelu-digest by James and Susan Kirkland  <kirkland@gj.net> on
Mar 05, 1998

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“Every good thing you have ever enjoyed comes from God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 980
Calories From Fat: 748
Total Fat: 85g
Cholesterol: 0mg
Sodium: 1698mg
Potassium: 1140.8mg
Carbohydrates: 47.6g
Fiber: 14.9g
Sugar: 7.7g
Protein: 14g


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