Shrimp Vegetable Salsa Salad(SD Diabetes Control Program cookbook, Healthy Diabetes Recipes and More . . .)
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 tablespoons tarragon flavored vinegar
2 teaspoon olive oil
1/2 teaspoon dried tarragon
Combine all ingredients and stir well. Yield 8 servings.
Nutritional Information (1 serving):
Calories: 104
Carbohydrates: 16 grams
Protein: 7 grams
Fat: 2 grams
Saturated fat: trace
Cholesterol: 42 mg
Fiber: 3 grams
Sodium: 192 mg
Potassium: 364 mg
Calcium: 38 mg
Exchanges: 1 starch, 1/2 lean meat
