Tropical Shrimp and
Black Bean Salad

Makes 4 servings

Colorful tropical fruits enhance this shrimp and black bean salad. It’s terrific for lunch or a light dinner.

• 1 pound medium cooked shrimp, peeled and deveined
• 1 can (14–19 ounces) black beans, rinsed and drained
• 1 jicama, peeled and julienned (about 1 1/2 cups)
• 1 ripe papaya, peeled, halved, seeded and chopped
• 2 kiwi fruit, peeled and sliced
• 1/2 medium red onion, thinly sliced
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup extra-virgin
• olive oil

On serving plates, arrange the shrimp, beans, jicama, papaya, kiwi fruit, onion and cilantro. Drizzle with the oil.

NUTRITIONAL ANALYSIS per serving:

Calories 400 Total Fat 16 g Saturated 2 g Carbohydrate 32
Protein 31 g Fiber 10 g Cholesterol 221 mg Sodium 567 mg

Recipes adapted from The South Beach Diet Cookbook © 2004

by Arthur Agatston, M.D., and The South Beach Diet Quick & Easy

Cookbook © 2005 by Arthur Agatston, M.D.

Permission granted by Rodale, Inc.