Black Bean, Corn and Shrimp Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Black Bean, Corn and Shrimp Salad is bursting with fresh and tasty flavors, while taking minimal time to prepare. Ingredients:
8 6-inch corn tortillas, cut into wedges |
2 ears corn, shucked |
1 15-oz. can black beans, drained and rinsed |
1 avocado, peeled, pitted, cut into 1/2-inch dice |
1 cup cherry tomatoes, halved |
2 scallions, white and light green parts, chopped |
1/2 teaspoon cumin |
1/4 cup olive oil |
2 tablespoons lime juice |
3/4 pound cooked, peeled, deveined shrimp, chopped |
salt and pepper |
4 cups shredded romaine lettuce |
Directions:
1. Preheat oven to 400ºF. Spread tortilla wedges on 1 or 2 large, ungreased baking sheets and bake until crisp, 10 to 15 minutes.
2. Cut kernels off ears of corn into a large bowl (you should have about 1 1/2 cups). Add beans, avocado, tomatoes, scallions, cumin, olive oil, lime juice and shrimp and toss gently to combine. Season with salt and pepper.
3. Arrange lettuce on a serving plate, spoon shrimp salad on top and serve with tortilla wedges.
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