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A4e968a6 953f 4843 a69a 0271a41caa49  2016 06 06 01 22 18
lastnightsdinner
lastnightsdinner

Tonight, I am grateful that I froze the leftover poached gulf shrimp I made last month, because now I have four lunches worth of a shrimp and black bean salad with shredded cabbage, corn, bell peppers, red onions, scallions, and a lightly creamy cilantro-lime dressing. Waste not.

Jack Jones
Jack Jones
This looks delightful and so colorful! Will try this week for a summer sup.