Shrimp Sald With Black Beans Corn Plantains And Cilantro From The Globe Recipes

BLACK BEAN, CORN, TOMATO, AND SHRIMP SALAD

Steps:

• Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
• Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving.

SHRIMP SALAD WITH CORN AND BLACK BEANS

Steps:

• 1. Heat vegetable oil over medium-high heat. Add shrimp. Saute 2 minutes per side. Transfer to plate.
• 2. Add corn, ginger, garlic, and shallot. Saute 2 minutes. Return shrimp to skillet. Add black beans, butter and sugar. Stir until butter melts. Add onions. Toss well.
• 3. Season with salt and pepper. Divide greens among plates. Spoon shrimp mixture over. Garnish with tomatoes and cilantro.

BLACK BEAN, CORN & SHRIMP SALAD

Steps:

• Preheat oven to 400°F Spread tortilla wedges on 1 or 2 large, ungreased baking sheets and bake until crisp, 10 to 15 minutes.
• 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.
• Arrange lettuce on a serving plate, spoon shrimp salad on top and serve with tortilla wedges.

COOKING LIGHT BLACK BEAN, CORN AND SHRIMP SALAD

Steps:

• 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.

GRILLED SHRIMP, CORN AND BLACK BEAN TOSTADA SALAD

Steps:

• Make Dressing:
• Place lime juice in medium bowl. Gradually whisk in olive oil. 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 berbeque (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. Garnish with tortilla chips and additional cilantro, if desired.