Avocado Shrimp Salad

12 cooked med shrimp
1/2 ripe but firm avocado, diced
1/8 cup lime juice
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1/2 cup chopped roma (plum) tomatoes
1/4 (15 ounce) can black beans, rinsed and drained

1/8 cup red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon minced garlic
Mrs Dash Table Blend to taste

Toss the salad like 3-4 more times while it's chilling for that hour just to make sure the flavor blends even better. Also rub some lime juice on other half of Avocado that is not being used to keep it from browning in fridge.

Cook shrimp in pan with light coat of cooking spray & sprinkled with Mrs Dash. Srinkle avocados with lime juice to keep from browning as soon as you cut it up. Lightly mix together cooked shrimp, avocados, green onion, cilantro, tomatoes and beans in a salad bowl until well combined.

Whisk together red wine vinegar, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with Mrs Dash, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors

Serving Size: 1