Shrimp Vegetable Salsa Salad

Ingredients

• 2 cups cooked fresh green beans
• 2 cups chopped tomato
• 1 cup thinly sliced red onion
• 1/2 pound cooked peeled shrimp
• 10 sliced pitted ripe olives
• 2 cups frozen corn, thawed
• 3/4 cup salsa
• 2 tablespoon tarragon flavored vinegar
• 2 teaspoon olive oil
• 1/2 teaspoon dried tarragon

Directions

1. Combine all ingredients and stir well.

Food Exchanges: 1 starch, 1/2 lean meat.

Recipe courtesy of The South Dakota Department of Health – The mission of the South Dakota Department of Health is to prevent disease and promote health, ensure access to needed, high-quality health care, and to efficiently manage public health resources.