Black Bean, Corn and Shrimp Salad
Black Bean, Corn and Shrimp Salad
- 1 tablespoon chili powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 tablespoons fresh lime juice, divided
- 1 1/2 cups corn
- 3/4 cup bottled salsa
- 1/4 cup chopped fresh cilantro
- (15-ounce) can black beans, rinsed and drained
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.
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