Grilled Shrimp, Corn and Black Bean Tostada Salad Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
| |
|
Dressing |
|
Ingredients: |
Ingredients: 5 tbl fresh lime juice
3/4 cup olive oil
6 tbl chopped fresh cilantro
1 1/2 tbl minced, seeded jalepeņo chili (prefer red)
1 tbl ground cumin
|
|
Directions: |
Directions:Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalepeņo, and cumin. Season to taste with salt and pepper. |
| |
|
Salad |
|
Ingredients: |
Ingredients: 3 cups chopped seeded tomatoes
1 15-ounce can black beans, rinsed, drained
1 cup chopped green onions
3/4 cup chopped fresh cilantro
3/4 cup chopped red onion
6 cups shredded iceberg lettuce (about 1 head)
2 ears corn, husked
24 lg. shrimp (about 1 1/2 pounds), peeled (tails on, deveined
24 large tortilla chips
Additional chopped fresh cilantro (optional)
|
|
Directions: |
Directions:Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Salad & dressing can be made 6 hours ahead. Cover dressing & leave at room temp. Cover salad and refrigerate.)
Prepare barbecue (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing. Grill corn until beginning to brown, turning often, about 5 min. Brush shrimp with dressing and grill until opaque in center, turning occasionally, about 5 min.
Cut kernels from corn and add to salad. Toss salad with reserved dressing to coat. Season with salt & pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired. |
|
Number Of
Servings: |
Number Of
Servings:4 |
|
This recipe for Grilled Shrimp, Corn and Black Bean Tostada Salad is from