Shrimp Vegetable Salsa Salad

By sexyswamprat

Ingredients
  • 2 cups cooked fresh green beans

  • 2 cups chopped tomato

  • 1 cup thinly sliced red onion

  • ½ pound cooked peeled shrimp

  • 10 sliced pitted ripe olives

  • 2 cups frozen corn, thawed

  • ¾ cup salsa

  • 2 tablespoon tarragon flavored vinegar

  • 2 teaspoon olive oil

  • ½ teaspoon dried tarragon

Directions
  1. Combine all ingredients and stir well.


Nutritional Facts

Servings
1
Calories
104
Carbohydrates
16g
Protein
7g
Fat
2g
Saturated fat
trace
Cholesterol
42mg
Fiber
3g
Sodium
192mg
Potassium
364mg
Calcium
38mg

lunch gluten free dairy free vegetables fish and seafood anti inflammatory salad

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