Black Bean, Corn, and Shrimp Salad

• YIELD: 4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture)
• COURSE: Salads

Ingredients

• 1 tablespoon chili powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1 1/2 pounds medium shrimp, peeled and deveined
• Cooking spray
• 2 tablespoons fresh lime juice, divided
• 1 1/2 cups frozen whole-kernel corn, thawed
• 3/4 cup bottled salsa
• 1/4 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, rinsed and drained

Preparation

Heat a large nonstick skillet over medium-high heat.

Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.

Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done.

Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute.

Stir in salsa,

cilantro, and beans;

cook 30 seconds or until thoroughly heated.

Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.