Monday, September 19, 2011

Black Bean, Corn, and Shrimp Salad

This is a quick and easy weeknight dinner that you could eat hot, cold, plain, over rice, in a tortilla...however you want. It's really good, too! The lime and cilantro add just the right touch of brightness.
Busy week of middle school football, a MASSAGE!! ($5 groupon score, awesome!), parent teacher conferences, a birthday brunch for a very special lady, and a KSU football watch party!

Black Bean, Corn, and Shrimp Salad
from Cooking Light

(it says 4 servings for the original version and I used less shrimp and more corn but would say it's plenty for six burritos)

1 lb shrimp, peeled and deveined
1 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp cumin
cooking spray
2 tbsp fresh lime juice, divided
1/4 cup chopped cilantro
3/4 cup salsa
2 1/2 cups frozen corn, thawed
15 oz black beans, drained and rinsed

Combine shrimp with chili powder, garlic powder, and cumin. Toss to coat.
Heat a saute pan to medium high heat. Spray with cooking spray.
Saute shrimp for about three minutes, or until done. Add 1 tbsp lime juice, then remove shrimp from heat. Add corn to pan and saute until slightly softened. Add beans and salsa and cook until heated through. Add remaining lime juice and cilantro. Serve on tortillas, over rice, plain, hot, cold, however you like!

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