Thursday, January 27, 2011

Black Bean, Corn, and Shrimp Salad

Shrimp was on sale at Harris Teeter last week.  I came across this recipe some time back and wanted to try it. You just can't get much easier than this on a week night.  I loved this dish!  It will definitely be a repeat. 

Black Bean, Corn, and Shrimp Salad
slightly adapted from Cooking Light, July 2005

1 Tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1-1/2 pounds large 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

Mix shrimp with first three ingredients to coat well.

In a large skillet sprayed with cooking spray, saute shrimp for about 6 minutes or until done.  Add one tablespoon lime juice.  Remove shrimp to a separate plate or bowl.  In the same skillet, mix together corn, black beans, salsa, and cilantro and add the remaining lime juice.  Heat until thoroughly heated.  Serve shrimp over bean mixture.

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