Yield: 4 Servings
Measure | Ingredient |
---|---|
4 smalls | Green onions; chopped |
1 cup | Fresh Cilantro; chopped |
1 cup | Fresh lime juice |
2 tablespoons | Olive oil |
1 tablespoon | Sugar |
¼ \N | Jalapeno chili; chopped small |
1 teaspoon | Salt |
1½ cup | Frozen Corn; thawed |
1 can | (15 Oz.) Black Beans; rinsed |
1 medium | Zucchini; diced |
1 \N | Avocado; peeled, diced |
1 large | Red Bell Pepper; diced |
¾ cup | Red Onion; diced |
1¼ pounds | Lg. Cooked Shrimp; peeled, deveined |
\N \N | Red leaf lettuce |
DRESSING
SALAD
Blend dressing ingredients in blender or food processor until smooth. I cook shrimp after peeling and deveining them by pan frying them for a few minutes in Italian dressing.
Combine corn, black beans, zucchini, avocado, red pepper and red onion in large bowl. Reserve 6 or more shrimp for garnish. Cut remaining shrimp crosswise into ½ inch thick rounds, add to salad. Toss salad with dressing. Cover and refrigerate for at least 1 hour.
Arrange lettuce leaves on plates or in a large dish. Top with salad.
Garnish with whole shrimp, cilantro sprigs and lime wedges.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 05, 1998