Black Bean, Corn, and Shrimp Salad

By pmhare

Ingredients

• 1 tablespoon chili powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1 1/2 pounds medium shrimp, peeled and deveined (I used frozen shrimp)
• Cooking spray
• 2 tablespoons fresh lime juice, divided
• 1 1/2 cups frozen whole-kernel corn, thawed
• 3/4 cup bottled salsa
• 1/4 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, rinsed and drained

Details

Servings 4

Preparation

Step 1

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.