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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