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Ingredientes
- 4 sm Green onions, minced
- 1 c. Fresh Cilantro, minced
- 1 c. Fresh lime juice
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Sugar
- 1/4 x Jalapeno chili, minced small
- 1 tsp Salt
- 1Â 1/2 c. Frzn Corn, thawed
- 1 can (15 Ounce.) Black Beans, rinsed
- 1 med Zucchini, diced
- 1 x Avocado, peeled, diced
- 1 lrg Red Bell Pepper, diced
- 3/4 c. Red Onion, diced
- 1Â 1/4 lb Lg. Cooked Shrimp, peeled, deveined
- Â Â Red leaf lettuce
Direcciones
- Blend dressing ingredients in blender or possibly food processor till smooth. I cook shrimp after peeling and deveining them by pan frying them for a few min in Italian dressing.
- Combine corn, black beans, zucchini, avocado, red pepper and red onion in large bowl. Reserve 6 or possibly more shrimp for garnish. Cut remaining shrimp crosswise into 1/2 inch thick rounds, add in to salad. Toss salad with dressing. Cover and chill for at least 1 hour.
- Arrange lettuce leaves on plates or possibly in a large dish. Top with salad.
- Garnish with whole shrimp, cilantro sprigs and lime wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 523g | |
| Recipe makes 4 servings | |
| Calories 667 | |
| Calories from Fat 132 | 20% |
| Total Fat 14.88g | 19% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 816mg | 34% |
| Potassium 2212mg | 63% |
| Total Carbs 86.2g | 23% |
| Dietary Fiber 18.7g | 62% |
| Sugars 11.85g | 8% |
| Protein 52.31g | 84% |
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