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

5 Tbsp. fresh lime juice
¾ cup olive oil
6 Tbsp. chopped fresh cilantro
1½ Tbsp. minced seeded jalapeño
1 Tbsp. ground cumin
up to 1 tsp. sugar (optional)

3 cups chopped, seeded tomatoes
1 15-oz can black beans, rinsed and drained
1 cup chopped green onions
¾ cup chopped fresh cilantro
¾ cup chopped red onion

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

FOR DRESSING: Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalapeño and cumin. Season to taste with salt and pepper and sugar if desired.

FOR SALAD: Combine tomatoes, beans, green onions, ¾ cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.)

Prepare barbecue (medium-high heat). Mix lettuce into salad. 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. Garnish with tortilla chips and additional cilantro if desired.

Serves 4-6