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Black Bean, Corn and Shrimp Salad

Photo: Kate Sears; Styling: Gerri Williams
Prep time 20 mins
Bake time 15 mins
Yield Serves 4
Black Bean, Corn and Shrimp Salad is bursting with fresh and tasty flavors, while taking minimal time to prepare.


  • 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

Nutrition Information

  • calories 477
  • fat 23 g
  • satfat 3 g
  • protein 28 g
  • carbohydrate 48 g
  • fiber 13 g
  • cholesterol 166 mg
  • sodium 918 mg

How to Make It

  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.