Black Bean and Shrimp Salad with Cilantro Vinaigrette

2 cans (151/2 ounces each) black beans, drained and rinsed

1 cup frozen yellow corn kernels

1 cup diced red bell pepper

⅓

cup finely diced sweet onion

½

pound peeled steamed shrimp (see note)

⅓

cup fresh cilantro, chopped

3 tablespoons extra-virgin olive oil

3 tablespoons red-wine vinegar

½

teaspoon garlic powder

¼

teaspoon salt, or to taste

¼

teaspoon black pepper, or to taste

Pour the beans into a colander. Pour the still-frozen corn on top of the beans, and rinse well with cool tap water. Drain well. Pour the beans and corn into a 3-quart bowl. Add the red bell pepper and diced onion. Cut the shrimp into bite-size pieces, and add to the bowl.

To make the dressing: Drop the cilantro onto the moving blade of a blender or food processor. Add the vinegar, garlic powder, salt and pepper. Scrape down the sides, and, with the motor running on high, pour the oil through the feed tube in a slow drizzle, and blend until well incorporated. Drizzle over the bean salad, and toss to mix well. Serve at once or chill until ready to serve.

Serves eight to 10.

Cook's note: Any size shrimp can be used. We prefer medium or large shrimp and cut them in half lengthwise as well as in bite-size pieces. If your supermarket doesn't have already cooked shrimp, steam them before starting the recipe.

@Recipe nutrition:Nutrition values per serving (10 servings): 159 calories (27 percent from fat), 5 g fat (1 g saturated), 18.5 g carbohydrates, 6 g fiber, 11 g protein, 44 mg cholesterol, 252 mg sodium.