Cooking Light Black Bean, Corn and Shrimp Salad

Name: Cooking Light Black Bean, Corn and Shrimp Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 14.79 ml chili powder; 2.46 ml garlic salt; 2.46 ml ground cumin; 680.38 g medium shrimp, peeled and deveined; cooking spray; 29.58 ml fresh lime juice, divided; 354.88 ml frozen whole kernel corn, thawed; 177.44 ml thick & chunky salsa; 59.14 ml fresh cilantro, chopped; 425.24 g can black beans, rinsed and drained

Submitted by Chef #950131

"Serve this spicy, shrimp salad with toasted pita wedges for a quick and easy weeknight meal."

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Ready In:: 30mins
Ingredients:: 10
Serves:: 4

ingredients

14.79 ml chili powder
2.46 ml garlic salt
2.46 ml ground cumin
680.38 g medium shrimp, peeled and deveined
cooking spray
29.58 ml fresh lime juice, divided
354.88 ml frozen whole kernel corn, thawed
177.44 ml thick & chunky salsa
59.14 ml fresh cilantro, chopped
425.24 g can black beans, rinsed and drained

directions

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.