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  Recipe Home » Salads » Grilled shrimp, Corn & Black Bean Tostada Salad
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  Grilled shrimp, Corn & Black Bean Tostada Salad
   Salads
   Bon Appetit
   10/2/2008
Ingredients:
Dressing:
5 T fresh lime juice
3/4 cup olive oil
6 T fresh cilantro, chopped
1 1/2 T minced & seeded jalapeno chili (preferably red)
1 T ground cumin

Salad:
3 cups chopped & seeded tomatoes
1 15-ounce can black beans, rinsed & drained
1 cup chopped green onions
3/4 cup chopped fresh cilantro
3/4 cup chopped red onion
6 cups chredded iceberg lettuce (about 1 head)
2 ears corn, husked -- or use frozen
24 large shrimp (about 1 1/2 pounds), peeled & deveined with tails
Instructions:
Dressing:
Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalapeno & cumin & season with salt & pepper.

Salad:
Combine tomataoes, beans, green onions, 3/4 cup cilantro & red onion in large bowl.

(Dressing & salad can be prepared 6 hours ahead. Cover dressing & let
stand at room temperature. Cover & refrigerate salad.)

Prepare barbeque (med-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl for marinade. Reserve remainder for salad. Brush shrimp with dressing & grill until opaque in center, turning occasionally, about 5 min. Toss salad with enough dressing to coat & season with salt & pepper. Top with shrimp. Garnish with tortilla chips & additional cilantro if desired.

Serves 4.
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