Best Grilled Shrimp Corn And Black Bean Tostada Salad Recipes

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SUNNY'S SHRIMP, CORN AND BEAN SALAD



Sunny's Shrimp, Corn and Bean Salad image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound large shrimp, shelled and deveined
5 tablespoons olive oil
Juice of 3 limes
2 tablespoons minced garlic
Pink Himalayan salt
Freshly ground black pepper
6 ears corn, shucked
Two 14-ounce cans black beans, drained and rinsed
1 small bunch cilantro, chopped

Steps:

  • Skewer the shrimp onto metal skewers and place on a baking sheet.
  • Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.
  • Preheat a grill to medium-high heat.
  • Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob.
  • Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise.
  • Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.

BLACK BEAN, CORN, TOMATO, AND SHRIMP SALAD



Black Bean, Corn, Tomato, and Shrimp Salad image

This colorful, Mexican flavored salad is perfect on its own or served with chips or tortillas. A can of Hunt's® Diced Tomatoes makes it super easy.

Provided by Tammy Lynn

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 10m

Yield 6

Number Of Ingredients 13

1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 (4 ounce) can chopped green chilies
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
6 medium (4-1/8" long)s green onions, chopped
1 (12 ounce) package frozen small cooked shrimp, thawed
2 tablespoons chopped fresh cilantro
½ teaspoon cumin
⅛ teaspoon garlic powder
1 lime, juiced
1 tablespoon olive oil
½ teaspoon Hot sauce to taste
1 pinch Salt and pepper to taste

Steps:

  • Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
  • Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 24.1 g, Cholesterol 86.2 mg, Fat 3.8 g, Fiber 7.1 g, Protein 17.8 g, SaturatedFat 0.6 g, Sodium 830.5 mg, Sugar 4.3 g

GRILLED SHRIMP, CORN AND BLACK BEAN TOSTADA SALAD



Grilled Shrimp, Corn and Black Bean Tostada Salad image

Categories     Salad     Bean     Onion     Tomato     Vegetable     High Fiber     Shrimp     Corn     Summer     Cilantro     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 17

For dressing
5 tablespoons fresh lime juice
3/4 cup olive oil
6 tablespoons chopped fresh cilantro
1 1/2 tablespoons minced, seeded jalepeño chili (preferably red)
1 tablspoon ground cumin
For salad
3 cups chopped seeded tomatoes
1 15-ounce can black beans, rinsed, drained
1 cup chopped green onions
3/4 cup chopped fresh cilantro
3/4 cup chopped red onion
6 cups shredded iceberg lettuce (about 1 head)
2 ears corn, husked
24 large shrimp (about 1 1/2 pounds), peeled (tails left intact, deveined
24 large tortilla chips
Additional chopped fresh cilantro (optional)

Steps:

  • Make Dressing:
  • Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalepeño, and cumin. Season to taste with salt and pepper.
  • Make Salad:
  • Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.)
  • Prepare berbeque (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn unril beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
  • Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.

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