Taco Salad With Shrimp And Black Beans
- 1 of 2 Stir together dressing, cumin and cilantro in a large bowl. Stir in the tomato, pepper, beans and shrimp. (The mixture can be made 3 hours ahead up to this point and then covered and refrigerated.)
- 2 of 2 Arrange the shredded lettuce in a shallow serving platter. Arrange 3 cups of the tortilla chips around the outside of the platter. Crush the remaining 1 cup chips; stir into shrimp mixture. Spoon the shrimp mixture over the lettuce. Garnish with sour cream if you wish. Makes 4 servings.
Servings Per Recipe: 4
Per Serving: 174 mg chol., 923 mg sodium, 36 g pro., 11 g Fat, total, 380 kcal cal., 44 g carb.