Name: Mexican Shrimp Cobb Salad
Yield: 6 servings
Cuisine: Mexican
Ingredients: 16 oz cooked large shrimp (peeled); chipotle chili powder ( to taste); 1 tbsp lime juice; kosher salt ( to taste); 6 cups romaine lettuce (shredded); 15 oz black beans (rinsed and drained); 1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn); 2 tbsp red onion (divided); 2 tbsp cilantro (chopped); 1/2 lime (juice of); 1 seedless cucumber (diced); 2 cups diced tomatoes; 1 ripe hass avocado (diced); 1 cup reduced fat Sargento Mexican Blend shredded cheese

Instructions

4 steps

Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.

Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.

In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.

Serve with your favorite dressing such as Avocado Buttermilk Dressing on the side.

Progress

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