Black Bean, Corn and Shrimp Salad

Black Bean, Corn and Shrimp Salad (Adapted from CL)

1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon granulated garlic
1/4 teaspoon salt
1 1/2 pounds medium shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons fresh lime juice, divided
1 1/2 cups corn kernels
3/4 cup chipotle salsa
1/4 cup chopped fresh cilantro
15 ounce can black beans, rinsed and drained

In a large bowl, whisk together chili powder, cumin, garlic and salt. Add shrimp and toss well to coat.

In a large skillet, heat oil over medium. Add shrimp and sauté until done, about 2 to 3 minutes. Stir in 1 tablespoon lime juice and transfer shrimp mixture to a plate.

Add corn to the skillet and sauté 1 minute. Stir in salsa, cilantro and beans - cook until thoroughly heated through, about 1 to 2 minutes. Stir in remaining tablespoon of lime juice. To serve, divide bean and corn mixture between four plates - top with shrimp.

Makes 4 servings.

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