MEXICAN SHRIMP COBB SALAD

MEXICAN SHRIMP COBB SALAD

INGREDIENTS:

For the Shrimp:

  • 16 oz cooked large shrimp, peeled
  • chipotle chili powder to taste
  • 1 tbsp lime juice
  • salt to taste

For the Salad:

  • 6 cups romaine lettuce, shredded
  • 15 oz black beans, rinsed and drained
  • 1 cup grilled corn kernels (I used Trader Joe’s frozen roasted corn)
  • 2 tbsp red onion, divided
  • 2 tbsp cilantro, chopped
  • juice of 1/2 lime
  • 1 seedless cucumber, diced
  • 2 cups diced tomatoes
  • 1 ripe hass avocado, diced
  • 1 cup reduced fat Sargento Mexican Blend shredded cheese

DIRECTIONS:

  1. Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.
  2. Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.
  3. In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.

NUTRITION INFORMATION

Yield: 6 Servings, Serving Size: 2 cups

  • Amount Per Serving:
  • Smart Points: 6
  • Points +: 7
  • Calories: 288
  • Total Fat: 10.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 588mg
  • Carbohydrates: 25g
  • Fiber: 9g
  • Sugar: 3g
  • Protein: 29g

CREDIT: skinnytaste