Mexican Shrimp Salad
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Corn season is reaching its peak here in the tri-state area, but I have long been someone who struggles to eat it off of the cob. Instead, I prefer my corn in chili, salads, or anywhere in the vicinity of black beans. This salad is really about the black beans, frankly. I love black beans.

Alright, I lied a little. At the forefront of this salad is actually spicy grilled shrimp, which pairs with refreshing spinach, cucumber, avocado, and red peppers. Skip Chipotle tonight and make this instead.

What you’ll need:
1 lb shrimp
3 cups spinach
3/4 cup corn, off the cob
3/4 cup black beans, rinsed and drained
1/2 cup cucumber, cubed
1/2 cup avocado, cubed
1/2 cup red pepper, chopped
1 tsp garlic, chopped
1/4 tsp cumin
1/4 tsp cayenne pepper
1/8 tsp chili powder
Olive oil
Black pepper

Directions:
Marinade the shrimp in the garlic, cumin, pepper, chili powder, and olive oil. Then, grill the shrimp.

Toss the spinach, corn, beans, cucumber, avocado, and red pepper in a large bowl. Add the shrimp and drizzle olive oil on top. Crack in black pepper to taste and serve.

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