Grilled Shrimp, corn and black bean tostada salad

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Heidi used to make this in the summertime. It's so fresh tasting.

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Ingredients

  • DRESSING;
  • 5 tbspn fresh lime juice
  • 3/4 cup olive oil
  • 6 tbspn fresh cilantro
  • 1 1/2 tbspn minced seeded jalapeno
  • 1 tbspn cumin
  • SALAD
  • 3 cups chopped seeded tomatoes
  • 1 15oz 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 lbs)peeled and deveined.
  • 24 lg. tortilla chips
  • additional chopped fresh cilantro (optional)

Preparation

Step 1

FOR DRESSING:
place lime juice in med bowl. Gradually whisk in olive oil. Mix in cilantro, jalapeno and cumin. Season to taste with salt and pepper.

FOR SALAD:
combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in lg. bowl. (dressing and salad can be prepared 6 hrs. ahead. Cover dressing and let stand at room temp. cover salad and refrigerate) Prepare grill. Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Grill corn until beginning to brown, turning often about 5 mins. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally , about 5 mins.
cut kernels from corn and add to salad. Toss salad with enough dressing coat. Season with salt and pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro , if desired.

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