Grapes are a natural balance to this sweet and savory shrimp salad. Enjoy as a sandwich or over lettuce.

Cooking Tips

Serving suggestions: Serve with a glass of nonfat milk and a red grape cluster.

Tips for selecting and storing grapes:

• Grapes are fully ripe when they arrive at the supermarket.
• Look for plump grapes with pliable green stems.
• Keep grapes unwashed and refrigerated in a plastic bag until ready for use, then rinse with cold water and serve, or add to recipes.

Ingredients

• 1/2 pound frozen cooked cocktail shrimp, thawed, peeled and deveined
• 1 8-ounce can no salt added yellow corn kernels, drained
• 1 cup canned no salt added black beans, drained and rinsed
• 1 stalk celery, diced
• 2 tablespoons chopped onion
• 2 tablespoons reduced-fat mayonnaise
• 1/2 tablespoon salt-free Caribbean citrus seasoning
• 8 slices whole grain bread
• 2 tomatoes, sliced
• 4 leaves Bibb lettuce or other leaf lettuce

Directions

• Chop shrimp coarsely.
• Mix together all ingredients, except for the bread, tomato slices and lettuce.
• Divide salad evenly among 4 slices of bread; spread to edges of bread.
• Top with tomato slices, lettuce and second bread slice.

Recipe courtesy of What’s Cooking? USDA Mixing Bowl.