Shrimp, Black Bean, and Tomato Salad with Feta and Spicy Southwest Dressing

By jenlin

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon coriander
• 1/8 teaspoon black pepper
• 1 lb (450 g) medium-sized shrimp, peeled, de-veined, de-tailed, cooked, and drained well
• 1 (15 oz/425 g) can no-salt-added black beans, rinsed and drained
• 1 (15 oz/425 g) no-salt-added whole kernel corn, rinsed and drained
• 3/4 lb (340 g) cherry tomatoes, halved
• 1 green bell pepper, chopped
• 1 small red onion, finely chopped
• 4 oz (115 g) feta cheese, cubed
• 1 handful flat-leaf parsley, coarsely chopped (for garnish)

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from anediblemosaic.com

Preparation

Step 1

Instructions
Whisk together all ingredients for the dressing in a small bowl, and then let the dressing sit for about 10 minutes while you make the salad.
Add the shrimp, black beans, corn, cherry tomatoes, green pepper, red onion, feta, and dressing to a large bowl and gently toss to combine.
Transfer to a serving platter and sprinkle the parsley on top; serve.

Instructions