Corn, Black Bean and Shrimp Salad

  • Yield : 4
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 5m
  • Ready In : 20m
Shrimp, Black Bean & Corn Salad

Larry’s Shrimp, Black Bean and Corn Salad made with Larry’s Chunky Salsa

Corn, Black Bean and Shrimp Salad made with Larry’s All Natural Chunky Tomato Salsa is especially delicious this time of year when fresh sweet corn is in season. Since Larry’s Salsa takes the place of oil-based salad dressing, it is very healthy. It is a vegan dish if you leave out the shrimp. Still just as good!

2 cups fresh sweet corn cut from the cob 
1 can black beans drained 
3/4 pound shrimp, peeled 
1/2 cup Larry’s All Natural Chunky Tomato Salsa 
2 tablespoons fresh minced cilantro 
Salt and pepper to taste

Poach the sweet corn kernels in water until just cooked. Drain and cool.
Rinse and drain the black beans and add to the corn.
Poach the shrimp lightly until just cooked. Drain and add to the corn and bean mixture.
Add Larry’s Chunky Salsa and stir.
Add the cilantro, salt and pepper and serve.
Serves 4.


Larry Sombke is a cookbook author..

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