Grilled Shrimp, Corn, and Black Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For dressing-5 tablespoons fresh lime juice-1/2 - 3/4 cup olive oil (try starting with 1/2 and mix with water)-6 tablespoons chopped fresh cilantro-1 1/2 tablespoons minced, seeded jalepeño chili (preferably red)-1 tablspoon ground cuminFor salad-3 cups chopped seeded tomatoes-1 15-ounce can black beans, rinsed, drained-1 cup chopped green onions-3/4 cup chopped fresh cilantro-3/4 cup chopped red onion-6 cups shredded iceberg lettuce (about 1 head)-2 ears corn, husked-24 large shrimp (about 1 1/2 pounds), peeled (tails left intact, deveined
Prep:
Make Dressing:
Place lime juice in medium bowl. Gradually whisk in olive oil - starting with 1/2 C (and water). Mix in cilantro, jalepeño, and cumin. Season to taste with salt and pepper.
Make Salad:
Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.)
Prepare barbeque (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn unril beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp.
Makes 4 servings
If you're really feeling bad add one serving of Lime tortilla chips.
Make Dressing:
Place lime juice in medium bowl. Gradually whisk in olive oil - starting with 1/2 C (and water). Mix in cilantro, jalepeño, and cumin. Season to taste with salt and pepper.
Make Salad:
Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.)
Prepare barbeque (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn unril beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp.
Makes 4 servings
If you're really feeling bad add one serving of Lime tortilla chips.
Nutritional Info Amount Per Serving
- Calories: 456.1
- Total Fat: 18.0 g
- Cholesterol: 213.0 mg
- Sodium: 602.0 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 9.7 g
- Protein: 38.4 g
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