3/4 pound medium shrimp, cooked, peeled, and chopped
2 cups diced tomato
1/2 cup diced peeled avocado
1 cup drained canned black beans
1/2 teaspoon ground cumin
30 baked tortilla chips
How to Make It
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.