CARIBBEAN CORN & SHRIMP SALAD
Prep time: 12 minutes
Cook time: 3 minutes
1 can (8 oz.) pineapple tidbits in juice
4 Tbsp. oil, divided
4 Tbsp. wine vinegar
1 pkg. (12 oz.) frozen peeled, deveined shrimp, thawed
1/4 tsp. crushed red pepper
6 cups torn mixed salad greens
1 can (15-1/4 oz.) S&W® Whole Kernel Corn, drained
1 can (15 oz.) S&W Black Beans, drained and rinsed
1/2 cup thinly sliced red bell pepper
1. Drain pineapple reserving 2 tablespoons juice. Set pineapple aside.
For dressing, combine reserved juice, 2 tablespoons oil and the vinegar. Season with 1/4 teaspoon black pepper and 1/8 teaspoon salt, if desired; set aside.
3. Sprinkle shrimp with red pepper. Cook shrimp in remaining oil in large skillet 2 to 3 minutes or until opaque. Arrange greens, shrimp, pineapple, corn, black beans and bell pepper in large salad bowl. Drizzle with dressing. Toss to coat.
To reduce fat, use some of the reserved pineapple juice in place of some of the oil for the dressing.
Serves: 4 servings