Rainbows and Dragonflies

Recipe: Black Bean, Corn and Shrimp Salad

Posted on: October 30, 2011

Black Bean, Corn, and Shrimp Salad

  • YIELD: 4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture)
  • COURSE: Salads

Ingredients

  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1 1/2 pounds 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 bottled salsa
  • 1/4 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained

Preparation

Heat a large nonstick skillet over medium-high heat.

Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.

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.

Advertisements

1 Response to "Recipe: Black Bean, Corn and Shrimp Salad"

This looks damn good. I’m email it to myself.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Lilypie Third Birthday tickers

Enter your email address to follow this blog and receive notifications of new posts by email.

Pinterest

Follow Me on Pinterest

Archives

%d bloggers like this: