Name: Shrimp, Black Bean, and Tomato Salad with Feta and Spicy Southwest Dressing
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 2 teaspoons honey; ½ teaspoon salt; ½ teaspoon dried oregano; ½ teaspoon chili powder; ¼ teaspoon cumin; ¼ teaspoon coriander; ⅛ 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; ¾ 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)