Mexican Shrimp Salad

Ingredients:

1 can (14.25 oz.) black beans
6 oz. chopped Romaine (about 1 head of a 3-head Hearts of Romaine bag)
2 medium Tomatoes, cut into small wedges
½ c. salsa (I prefer the fresh dairy case style, but use whatever I have on hand)
1 medium avocado, diced
1 lb. salad shrimp (fresh or canned)
¼ tsp. cumin
¼ tsp. garlic powder
2 Tbl. Rice Vinegar

Directions:

1. Cut, wash and dry (salad spinner) 1 head of Romaine (from 3-head bag).
2. Add remaining ingredients: beans, tomato, avocado, salsa, shrimp, spices and vinegar and toss well.
3. Divide salad between four plates and serve immediately.

Optional add-ons: (not included in Nutrition data)

1 oz. tortilla chips

Nutrition: (Serving size: ¼^th Recipe)
calories: 300 protein: 30.5g total carbohydrate: 28.45g total fat: 9.1g
sugars: 6.7g sodium: 1691mg dietary fiber: 10g saturated fat: 1.3

Note: if you use 50% less sodium black beans, the sodium drops from 1691 to 1470mg per serving. The main source of sodium is the salad shrimp, and you may be able to reduce that a little (no telling how much) by rinsing them well.