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Black Bean, Corn and Shrimp Salad

Black Bean, Corn and Shrimp Salad
Black Bean, Corn and Shrimp Salad is a gluten free, dairy free, and pescatarian main course. This recipe serves 4. One serving contains 553 calories, 30g of protein, and 25g of fat. From preparation to the plate, this recipe takes about 20 minutes. A mixture of scallions, olive oil, cumin, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
Preheat oven to 400F.
Equipment you will use
OvenOven
2
Spread tortilla wedges on 1 or 2 large, ungreased baking sheets and bake until crisp, 10 to 15 minutes.
Ingredients you will need
TortillaTortilla
SpreadSpread
Equipment you will use
Baking SheetBaking Sheet
OvenOven
3
Cut kernels off ears of corn into a large bowl (you should have about 1 1/2 cups).
Ingredients you will need
Corn On The CobCorn On The Cob
Equipment you will use
BowlBowl
4
Add beans, avocado, tomatoes, scallions, cumin, olive oil, lime juice and shrimp and toss gently to combine. Season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Lime JuiceLime Juice
Olive OilOlive Oil
Green OnionsGreen Onions
TomatoTomato
AvocadoAvocado
ShrimpShrimp
BeansBeans
CuminCumin
5
Arrange lettuce on a serving plate, spoon shrimp salad on top and serve with tortilla wedges.
Ingredients you will need
TortillaTortilla
LettuceLettuce
ShrimpShrimp
DifficultyNormal
Ready In20 m.
Servings4
Health Score47
Dairy FreeGluten Free
DietsGluten FreeDairy FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
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