30 Minutes

2 servings
Ingredients

  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons extra-virgin olive oil
  • 100 ml minced chicpeas
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 240 g peeled and deveined cooked shrimp, cut into pieces
  • 3/4 cup canned black bean, rinsed
  • 1/2 cup quartered yellow or orange cherry tomatoes
  • 1 small red or green pepper, chopped
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped fresh basil

Whisk vinegar, oil, chicpeas, cumin and salt in a medium bowl. Add shrimp, beans, tomatoes, pepper, pasley and basil. Toss to coat. Serve room temperature or cold.

Nutritional Information
Per serving : 143 mg Cholesterol; 6 g Fiber