Grilled Shrimp, Corn and Black Bean Tostada Salad

Customer Rating: 3.5

1 Ratings 0 Comments

Yield: Serves 4

Ingredients

Dressing:

5 Tablespoons fresh lime juice

3/4 cup olive oil

6 Tablespoons chopped fresh cilantro

1 1/2 Tablespoons minced, seeded jalapeno pepper

1 Tablespoon ground cumin

Salt, to taste

Pepper, to taste

Salad:

3 cups chopped, seeded tomatoes

1 can (15 oz.) black beans, rinsed, drained

1 cup chopped green onions

3/4 cup chopped red onion

3/4 cup chopped fresh cilantro

6 cups shredded iceberg lettuce (about 1 head)

2 ears corn, husked

Salt, to taste

Pepper, to taste

24 large shrimp (about 1 1/2 pounds), peeled (tails left intact, deveined)

24 large tortilla chips

Additional chopped fresh cilantro (optional)

Directions:

Dressing:
Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalapeno and cumin. Season to taste with salt and pepper.

Salad:
Combine tomatoes, beans, green onions, 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 barbecue grill (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 until it begins 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. Garnish with tortilla chips and additional cilantro, if desired.

Please note that some ingredients and brands may not be available in every store.

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