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Grilled Shrimp, Corn and Black Bean Tostada Salad Recipe

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This recipe for Grilled Shrimp, Corn and Black Bean Tostada Salad, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Villa
Added: Friday, April 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
For dressing
5 tbl fresh lime juice
3/4 cup olive oil
6 tbl chopped fresh cilantro
1 1/2 tbl minced, seeded jalepeņo chili (prefer red)
1 tbl ground cumin
For 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 shredded iceberg lettuce (about 1 head)
2 ears corn, husked
24 lg. shrimp (about 1 1/2 pounds), peeled (tails on, deveined
24 large tortilla chips
Additional chopped fresh cilantro (optional)

Directions:
Directions:
Make Dressing:
Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalepeņo, and cumin. Season to taste with salt and pepper.
Make Salad:
Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Salad & dressing can be made 6 hours ahead. Cover dressing & leave at room temp. Cover salad and refrigerate.)
Prepare berbeque (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing. Grill corn until beginning to brown, turning often, about 5 min. Brush shrimp with dressing and grill until opaque in center, turning occasionally, about 5 min..
Cut kernels from corn and add to salad. Toss salad with reserved dressing to coat. Season with salt & pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.

Number Of Servings:
Number Of Servings:
4

 

 

 

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