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Southwest Shrimp, Corn and Black Bean salad Recipe

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This recipe for Southwest Shrimp, Corn and Black Bean salad is from The Hauptli Reunion 2008 Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 - 1 lb shrimp, cooked, peeled and deveined
2 sm bags frozen corn (one white, one yellow for color)
1 can Black Beans (drained and rinsed)
1/2 C sweet red pepper, chopped
1/2 C green onions, chopped
1 Tbsp cider vinegar
1 Tbsp olive oil
1 - 2 Tbsp fresh cilantro, minced
1/2 tsp minced garlic
1/2 tsp lime (or lemon) juice
1/4 tsp sugar
1/4 tsp salt
healthy dash cayenne pepper
Directions:
Directions:
Mix all shrimp, corn, beans, peppers, onions in a large bowl, set aside. Stir together vinegar, oil and seasonings in a separate bowl - pour over corn mixture and stir. Refrigerate for 1-2 hours and stir well before serving.
Number Of Servings:
Number Of Servings:
15-20
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is just a variation of the Corn and Shrimp salad entered by Jan. I like the black beans for color and they are a great combination with the corn - gives it a bit more of a southwestern flair. Everyone loves this salad when we bring it - very colorful and "fresh"!

 

 

 

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