Ingredients

　　4 large heirloom tomatoes, halved

　　1/4 cup olive oil

　　6 cups fresh arugula

　　3 cups yellow and green wax beans, blanched and cut into 1/2-inch pieces

　　3 cups fresh corn, shaved from the cob

　　3 cups diced red bell peppers

　　3 cups cherry tomatoes, halved

　　2 cups cooked shrimp

　　2 tbsp champagne vinegar

　　1 tbsp finely diced shallot

　　1 tsp fresh parsley, chopped

　　Heat oven to 350°F. Place tomatoes on a cookie sheet and brush lightly with oil. Roast 20 minutes, then puree in a blender and strain. Cool puree. Combine next 6 ingredients in a chilled bowl and toss. Add vinegar to tomato puree and whisk in remaining oil, shallot and parsley. Drip 1/2 cup vinaigrette on the inside rim of bowl, then toss salad again. Sprinkle with salt and pepper.

Nutrition Per Serving

　　4.7 g fat (0.7 g saturated)

　　7.2 g fiber

　　29.2 g carbs

　　13.3 g protein

　　#### Nutritional analysis provided by SELF Dishes

　　SELF Dishes