Black Bean, Corn and Shrimp Salad

All You
Black Bean, Corn and Shrimp Salad Recipe
Black Bean, Corn and Shrimp Salad is bursting with fresh and tasty flavors, while taking minimal time to prepare.
Serves 4


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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


Prep: 20 Minutes
Bake: 15 Minutes

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.

Created date

July 2012

Nutritional Information

Calories 477
Fat 23 g
Satfat 3 g
Protein 28 g
Carbohydrate 48 g
Fiber 13 g
Cholesterol 166 mg
Sodium 918 mg