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 | Jalapeno chili; chopped small |
| 1 teaspoon | Salt |
| 1½ cup | Frozen Corn; thawed |
| 1 can | (15 Oz.) Black Beans; rinsed |
| 1 medium | Zucchini; diced |
| 1 | Avocado; peeled, diced |
| 1 large | Red Bell Pepper; diced |
| ¾ cup | Red Onion; diced |
| 1¼ pounds | Lg. Cooked Shrimp; peeled, deveined |
| 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