Mexican Shrimp Salad


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

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.