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Ingredientes
- 5 Tbsp. Fresh lime juice
- 3/4 c. Extra virgin olive oil
- 6 Tbsp. Fresh cilantro, minced
- 1 1/2 Tbsp. Jalapeno chili (preferably red), chopped & seeded
- 1 Tbsp. Grnd cumin
- 3 c. Minced, seeded tomatoes
- 1 can (15-ounce) black beans, rinsed & liquid removed
- 1 c. Minced green onions
- 3/4 c. Minced fresh cilantro
- 3/4 c. Minced red onion
- 6 c. Shredded iceberg lettuce (about 1 head)
- 2 x Ears corn, husked
- 24 lrg Chrimp (about 1 1/2lbs.) peeled, tails intact, deveined
- 24 lrg Tortilla chips Additional minced fresh cilantro (optional)
Direcciones
- For Dressing; place lime juice in medium bowl. Gradually whisk in extra virgin olive oil. Fold in cilantro, jalapeno and cumin. Season to taste with salt & pepper.
- For salad; combine tomatoes, beans, green onions, 3/4 c. cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hrs ahead.
- cover dressing and let stand at room temperature. Cover salad & chill.)
- Prepare barbecue (medium-high heat). Mix lettuce into salad. Pour 1/4 c. dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Crill corn till beginning to brown, turning often, about 5 min. Brush shrimp with dressing from small bowl and grill till opaque in center, turning occassionally, about 5 min. Cut kernels from corn and add in to salad. Toss salad with sufficient dressing to coat. Season with salt & pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 8 servings | |
| Calories 218 | |
| Calories from Fat 183 | 84% |
| Total Fat 20.74g | 26% |
| Saturated Fat 2.85g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 305mg | 9% |
| Total Carbs 8.54g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.02g | 3% |
| Protein 1.75g | 3% |
