Black Bean, Corn and Shrimp Salad

Photo: Kate Sears; Styling: Gerri Williams
Black Bean, Corn and Shrimp Salad is bursting with fresh and tasty flavors, while taking minimal time to prepare.

Yield:

Serves 4

Recipe Time

Prep: 20 Minutes
Bake: 15 Minutes

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

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

Preparation

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.

Note:

August 2012