Sunday, April 19, 2015

Shrimp, Bean and Corn Salad with Lime Cilantro Dressing

2 lbs raw shrimp, peeled
1 lime
2 T minced garlic
1 T olive oil
1 can black beans
1 can garbanzo beans
2 cups corn (frozen or cooked and removed from cobs)
1 tomato, chopped
1 avocado, cut into small pieces

1/2 bunch cilantro (about 1/2 cup packed)
1/4 cup olive oil
Juice from 1/2 of a lime
2 tsp cumin
1/4 tsp salt
1 tsp paprika
1 tsp chili powder
1 tsp honey

Lightly toss raw shrimp with juice from one lime and minced garlic.  Let marinate in fridge for at least 15 minutes.

Heat olive oil in large skillet.  Add shrimp to pan and cook for 3-4 minutes, making sure to turn over shrimp on all sides to allow to sear.  Do not overcook.  Remove from heat and set aside to cool.

Combine beans, corn, tomato in a large bowl. 

Blend all ingredients for dressing in a blender or food processor.  Remove lid and scrape sides until fully blended.  Pour dressing over bean and vegetable mixture.  Add shrimp and toss all together.

Top with avocado pieces and serve.  Makes 6 generous portions as a main meal or plenty for a side dish at a party.

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