Mexican Shrimp Cobb Salad

Mexican Shrimp Cobb Salad

Shrimp cooked and tossed with lime juice and chili powder and then mixed in a salad of grilled corn, black beans, lettuce, cilantro, cucumber, tomatoes, avocado, and a cheese blend. It's a dish created for a crowd where presentation can be made colorful and just layer all the toppings and upon serving, this becomes a salad that can mix itself.

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Ingredients

  • 1 cup reduced fat Sargento Mexican Blend shredded cheese
  • 1 ripe hass avocado, diced
  • 2 cups diced tomatoes
  • 1 seedless cucumber, diced
  • For the Shrimp:
  • 1 tbsp lime juice
  • chipotle chili powder to taste
  • 16 oz cooked large shrimp, peeled
  • 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

Directions

Want to see the entire recipe? Click here Published August 17, 2018.

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