Cooking Light Black Bean, Corn and Shrimp Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve this spicy, shrimp salad with toasted pita wedges for a quick and easy weeknight meal. Ingredients:
1 tablespoon chili powder |
1/2 teaspoon garlic salt |
1/2 teaspoon ground cumin |
1 1/2 lbs medium shrimp, peeled and deveined |
cooking spray |
2 tablespoons fresh lime juice, divided |
1 1/2 cups frozen whole kernel corn, thawed |
3/4 cup thick & chunky salsa |
1/4 cup fresh cilantro, chopped |
1 (15 ounce) can black beans, rinsed and drained |
Directions:
1. Heat a large nonstick skillet over medium-high heat.
2. Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
3. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.
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