Shrimp Tex-Mex salad

Serves 4


For topping
1 cup plain nonfat yogurt
4 tablespoons nonfat sour cream
1½ tablespoons lemon juice
¼ teaspoon garlic powder
½ teaspoon each optional to taste, cumin and chili powder
Tabasco sauce to taste (optional)

For salad
4 cups chopped mixed greens
2 medium tomatoes, chopped
1 15-ounce can black beans, drained and rinsed
1 14-ounce can corn, drained
½ cup red pepper, chopped
2 tablespoons pitted black olives, sliced
½ cup green onions, sliced
20 medium cooked and peeled shrimp
2 tablespoons fresh cilantro


1. Whisk together all dressing ingredients in a bowl. Pour into a small pitcher and serve with salad.
2. For the salad, layer ingredients, beginning with the greens on the bottom and finishing with cilantro on top.

Nutrition information

Per one-quarter of dressing: 51 calories, 4 g protein, 8 g carbohydrate, 0 g fat, 3 mg cholesterol, 0 g fiber, 58 mg sodium

Per serving of salad: 287 calories, 20 g protein, 52 g carbohydrate, 2 g fat, 1 g saturated fat, 1 g monounsaturated fat, 50 mg cholesterol, 14 g fiber, 100 g sodium

Courtesy of the Well-Fed Heart