Black Bean, Corn & Shrimp Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 8 (6 inch) corn tortillas, cut into wedges
• 2 ears corn, shucked
• 1 (15 ounce) can black beans, drained and rinsed
• 1 avocado, peeled, pitted, cut into 1/2-inch dice
• 1 cup cherry tomatoes, halved
• 2 scallions, and light green parts, chopped
• 1/2 teaspoon cumin
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 3/4 lb deveined shrimp, peeled, cooked, chopped
• salt, to taste
• pepper, to taste
• 4 cups shredded romaine lettuce

Recipe

• 1 preheat oven to 400°f spread tortilla wedges on 1 or 2 large, ungreased baking sheets and bake until crisp, 10 to 15 minutes.
• 2 cut kernels off ears of corn into a large bowl (you should have about 1 1/2 cups). add beans, avocado, tomatoes, scallions, cumin, olive oil, lime juice and shrimp and toss gently to combine. season with salt and pepper.
• 3 arrange lettuce on a serving plate, spoon shrimp salad on top and serve with tortilla wedges.