Black Bean Salad with Shrimp

One, 15-ounce can of black beans, rinsed and drained
1/4 cup chopped red onion
One jalapeno chile, cored, seeded and minced
1/4 cup cilantro
1 chop chopped celery
2 tablespoons lime juice
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
One small or 1/2-large avocado, peeled, pitted and diced
1/2 pound diced cooked shrimp

In salad bowl, combine beans, onion, chile, cilantro and celery. Toss well.

In cup, stir together lime juice, oil, salt and pepper. Pour over bean mixture and toss again. Add avocado and shrimp and mix gently.

Recipe makes two servings.

Orange Dessert Salad

Two navel oranges, peeled, sliced and cut across into 1/4-inch thick slices
1/4 cup sweetened coconut flakes
2 tablespoons sliced almonds
2 tablespoons orange juice
1 tablespoon honey
2 tablespoons finely chopped candied ginger

Arrange orange slices on serving plate. Sprinkle with coconut and almonds.

In microwave-safe bowl, combine orange juice, honey and ginger. Heat on medium power just until warm, about 30 seconds.

Pour over orange slices and set aside for five minutes for flavors to blend.

Recipe makes two servings.

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