Cooking Light MAY 1999
To prepare shrimp salsa, combine first 9 ingredients in a large bowl; toss well. Cover and refrigerate 30 minutes. Add tomato and avocado; stir well.
Place the beans and cumin in a food processor or blender, and process 30 seconds or until smooth. Spread each chip with 1 teaspoon black-bean mixture. Top with 1 tablespoon shrimp salsa. Serve immediately.
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