Sweet Corn & Tomato Salad with Shrimp

By á-4131

serves 5, 1 cup each
2 points plus

Ingredients

• 6 ounces cooked-ready to eat shrimp, chopped
• 2 cups diced plum tomatoes (about 4)
• 1 cup chopped sweet or red onion
• 1 cup canned, drained or fresh sweet corn
• 1/2 cup diced seedless or de-seeded cucumber
• 1/2 cup chopped cilantro
• salt to taste
• 1 lemon
• 1 lime

Preparation

Step 1

In a large bowl, mix all except lemon & lime.

Over a strainer, squeeze juice from lemon & lime into the bowl, toss to coat.

Set in the fridge for at least 1 hour, to allow flavors to combine.