Shrimp Corn and Black Bean Salad Recipe in 15 Minutes

This Shrimp Corn and Black Bean Salad recipe can be on the table in 15 minutes. Do not leave the shrimp in the lime juice for more than 15 minutes or it will "cook" the shrimp and change its texture. My kids love this dish, probably because it has beans, salsa, and sour cream.

Non stick cooking spray
1 pound medium shrimp, peeled and deveined
1/4 cup lime juice
1 cup corn (if frozen, thaw before using)
4 cups chopped romaine lettuce
2 cups chopped tomatoes
1 chopped red pepper
1 15 ounce can black beans, rinsed and drained
2 tbsp chopped fresh cilantro

Optional -- 4 baked corn tortillas (Buy corn tortillas. Heat oven to 400 convection or 425 regular). Put tortillas on oven rack and bake until slightly golden about 8 -10 minutes. Cool and break into pieces.

Dressing:
1/4 cup low fat sour cream
1/2 cup salsa

1. Spray pan with non-stick cooking spray. Add shrimp and cook for three minutes, or until shrimp are done. Remove from heat.
2. Toss shrimp and lime juice.
3. Combine lettuce, tomatoes, black beans, cilantro, corn, and shrimp.
4. Mix together sour cream and salsa.
5. Toss with shrimp salad mixture.
6. Sprinkle homemade tortilla chips over top of the salad if desired.

Makes 4 servings

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