Shrimp, Corn and Black Bean Tostada Salad
Source: Bon Appetit magazine sometime in the 90’s. Great summer salad with delicious lime and cilantro flavors. Goes well with beer.
– Terry
Ingredients
Dressing
- 5 tablespoons fresh lime juice
- ¾ cup olive oil
- 6 tablespoons fresh cilantro, chopped
- 1½ tablespoons jalapeño, seeded and minced
- 1 tablespoon ground cumin
- up to 1 tsp. sugar (optional)
Salad
- 3 cups tomatoes, seeded and chopped
- 1 15-oz can black beans, rinsed and drained
- 1 cup green onions, chopped
- ¾ cup fresh cilantro, chopped
- ¾ cup red onion, chopped
- 6 cups shredded iceberg lettuce
- 2 ears corn, husked
- 1 avocado, diced
- 24 large shrimp (about 1 1/2 lbs), peeled and deveined
- 24 large tortilla chips
Instructions
Dressing
- Place lime juice in medium bowl and gradually whisk in olive oil.
- Mix in cilantro, jalapeño and cumin. Season to taste with salt and pepper and sugar, if desired. Can be prepared up to 6 hours ahead. Cover and let stand at room temperature until ready to use.
Salad
- In a large bowl, combine tomatoes, beans, green onions, ¾ cup cilantro and red onion. This mixture can be prepared up to 6 hours ahead. Cover and refrigerate until ready to use.
- Preheat barbecue to medium-high heat.
- Mix lettuce into tomato mixture.
- Pour ¼ cup dressing into small bowl (reserve remainder for salad). Brush corn with dressing from small bowl. Grill corn until beginning to brown, turning often, about 5 minutes.
- Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
- Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper.
- Top with shrimp and avocado. Garnish with tortilla chips and additional cilantro if desired.
Serves 4-6
