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:
- Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.
- Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.
- 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
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