Raw Corn & Black Bean Salad w/ Tomato Lime Vinaigrette and Flamenco Shrimp

By admin | July 15, 2011

corn cut from 6 ears of corn

2 18 oz can black beans, rinsed and drained

2 scallions, chopped (greens and whites)

1 bunch cilantro

juice and zest from 1 limes

1/2 cup low sodium V8 juice

1/2 tsp smoked paprika

1/2 Tbsp ground cumin

1/2 tsp cayenne pepper (or to taste)

1 Tbsp extra virgin olive oil (cold pressed)

1 lbs shrimp, peeled and deveined

2 Tbsp Life Chef Flamenco Spice Blend

Combine lime juice and zest, V8, spices (salt & pepper to taste) with olive oil in a bowl and whisk to combine.  This is the vinaigrette.

Combine corn, beans, cilantro, scallions in a bowl.  Pour vinagrette over the bean mixture and chill for a few minutes.

Meanwhile, heat 1 Tbsp of oil in 2 skillets over medium high heat. Sear shrimp in both pans for about 3 minutes, then add Flameno Spice Blend, toss, and continue cooking on the other side for another 3 minutes or until the shrimp are pink and no longer translucent.

Add cooked shrimp to the corn/bean salad and serve immediately.

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