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Corn, Black Bean & Shrimp Salad

Angie Battle, Seattle

Cook's Note: For an extra treat, I like to skewer the shrimp and grill it after I grill the fresh corncobs. I grill the whole cob, lightly coated with olive oil. Turn every 30 seconds for about 2 minutes. This is such a refreshingly delicious, healthy, easy main course salad -- why bother heating up the kitchen?

serves 2 to 4

2 cups cooked corn, cut from the cob (can substitute frozen)
1 15-ounce can black beans, well rinsed and drained
1 pint cherry tomatoes, halved
1 avocado cut into 1/2 inch pieces
1/2 cup finely diced red onion
1 pound (26/30 count) shrimp, cooked, peeled and deveined
olive oil


1/4 cup chopped cilantro
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/2 teaspoon grated lime zest
1/2 teaspoon garlic salt (or less, to taste)
pepper to taste

Heat olive oil on high in a sauté pan. Sauté the shrimp quickly until pink, about 2 minutes, turning halfway through.

Place black beans in a salad bowl. Cut grilled corn off the cob; transfer to the salad bowl. Add cut tomatoes and toss lightly. Add avocado and warm shrimp and toss again.

Add cilantro to salad mixture; add lime juice and zest, olive oil and garlic salt. Toss to blend and add pepper to taste.


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