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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Shrimp, Corn and Bean Salad Recipe

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This recipe for Shrimp, Corn and Bean Salad is from Bubba and Nana's Best Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound large shrimp, shelled and deveined
5 tablespoons olive oil
Juice of 3 limes
2 tablespoons minced garlic
Pink Himalayan salt
Freshly ground black pepper
6 ears corn, shucked
Two 14-ounce cans black beans, drained and rinsed
1 small bunch cilantro, chopped
Directions:
Directions:
Skewer the shrimp onto metal skewers and place on a baking sheet. Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.

Preheat a grill to medium-high heat. Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then remove the skewers and slice in half crosswise.

Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hour 20 minutes
Personal Notes:
Personal Notes:
Great dish for a summer pot luck.

 

 

 

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