| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Salads |
4 |
Servings |
INGREDIENTS
| 4 |
sm |
Green onions; chopped |
| 1 |
c |
Fresh Cilantro; chopped |
| 1 |
c |
Fresh lime juice |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Sugar |
| 1/4 |
|
Jalapeno chili; chopped small |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Frozen Corn; thawed |
| 1 |
cn |
(15 Oz.) Black Beans; rinsed |
| 1 |
md |
Zucchini; diced |
| 1 |
|
Avocado; peeled, diced |
| 1 |
lg |
Red Bell Pepper; diced |
| 3/4 |
c |
Red Onion; diced |
| 1 1/4 |
lb |
Lg. Cooked Shrimp; peeled, deveined |
|
|
Red leaf lettuce |
INSTRUCTIONS
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 1/2 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@gj.net> on
Mar 05, 1998
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