Grilled Shrimp & Mandarin Black Bean Salad

Grilled Shrimp & Mandarin Black Bean Salad

Note: You may substitute a pound of cooked frozen shrimp,
thawed under cold water, for the grilled shrimp.

Serves 4
•2 15-ounce cans black beans, rinsed and drained
•3 fresh mandarins, peeled and separated into segments
•½ each sweet red and yellow bell peppers, seeded and sliced
•½ small red onion, thinly sliced
•Spicy Vinaigrette (recipe below)
•4 cups baby greens or butter lettuce leaves
•1 pound medium shrimp, peeled and grilled or broiled
•Fresh cilantro sprigs, for garnish

In large bowl, gently toss beans, mandarins, peppers and onion with Spicy Vinaigrette. Line four dinner plates with greens and portion salad onto each plate. Top each salad with grilled shrimp, garnish with cilantro. Serve immediately.

Spicy Vinaigrette: In small bowl, whisk together 2 tablespoons fresh mandarin juice OR cider vinegar,1 teaspoon chili powder, ½ teaspoon EACH ground cumin, sugar and salt, ¼ teaspoons freshly ground black pepper, ¼ cup canola or other vegetable oil, and ¼ cup chopped fresh cilantro.