• 2 tsp. olive oil
• 1/2 lb. corn kernels, thawed if frozen
• 2-1/2 Tbs. fresh ginger, minced
• 2 cloves garlic, crushed
• 1 shallot, minced
• 1-1/2 lbs. cooked shrimp, thawed and drained
• 1/2 lb. canned black beans, rinsed and drained
• 1 tsp. unsalted butter
• 1 tsp. sugar
• 3/4 cup scallions, chopped
• 1 lb. european salad (or other packaged salad mix)
• 2 tomatoes, cut into wedges
• 1/4 cup fresh cilantro, chopped

Heat oil in a wok or a large, heavy nonstick skillet over medium high heat. Sauté next 4 ingredients 2 minutes. Add shrimp to skillet along with beans, butter and sugar. Cook, stirring frequently until butter is melted. Stir in scallions. Season with salt and pepper to taste. Toss. Divide salad greens among serving plates. Spoon shrimp and bean mixture over salad and garnish with tomato and cilantro.

Per serving: calories 380, fat 7.8g, 18% calories from fat, cholesterol 297mg, protein 47.4g, carbohydrates 31.6g, fiber 8.3g, sugar 7.8g, sodium 483mg, diet points 7.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 1.3, Lean meat: 0.0, Fat: 0.8, Sugar: 0.1, Very lean meat protein: 5.1

  view detailed nutritional information

The recommended wine is: Chenin Blanc.