Black Bean, Corn and Shrimp Salad

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. 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. 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. 3. Arrange lettuce on a serving plate, spoon shrimp salad on top and serve with tortilla wedges.