Total Time
Prep 20 mins
Cook 0 mins

From RealSimple. I make this in huge batches and eat on it for days! It's so good on top of a little arugula with goat cheese. I sometimes use chicken and pine nuts instead of shrimp and pumpkin seeds--sort of sub out according to what I have around.

Ingredients Nutrition


  1. In a large bowl, combine the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions.
  2. In a separate bowl, whisk together the orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with the shrimp mixture.
  3. It's good cold or at room temperature.
Most Helpful

An excellent summer salad. I served this over iceberg lettuce and it was perfect on a hot day. I actually used a can of corn and a can of diced tomatoes both well drained (for a half recipe), and it worked fine. I love the light, fruity dressing with these ingredients. Thank you so much for posting. Made for Fall PAC 2009.

Recipe Reader September 22, 2009

Very yummy. I love the light dressing, although I think I'd like just a touch of mayo added in. I had to use peanuts instead of pumpkin seeds but the flavor was very good. Thanks for the great recipe. Reviewed for PAC Spring 2008

MsSally April 21, 2008

We really enjoyed this simple-to-make salad even though I left out the jicama and the scallions (out of). I also added about 1/2 bag of baby spinach. Yummy! A great low cal/low fat summer salad! Thanks for sharing this keeper!

ellie_ July 15, 2007