Shrimp, corn and bean salad

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 292, total fat 10 G., saturated fats 2 G., proteins 20 G., carbohydrates 35 G., fiber 9 G., cholesterol 91 mg, sodium 634 mg, sugar 6 G.

This shrimp, corn, and black bean salad would be a simple side dish if it weren't for the grill. The grilled shrimp and crispy-roasted corn infuse it with a deep, smoky, summery flavor. Dress the ingredients with lime juice and fresh cilantro for a wonderful Mexican-inspired salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g large shrimp, peeled and deveined
5 tbsp. l. olive oil
Juice of 3 limes
2 tablespoons of crushed garlic
Pink Himalayan salt
Freshly ground black pepper
6 ears of corn, shelled
2 x 400g cans black beans, rinsed
1 small bunch cilantro, chopped
Special equipment: metal skewers

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Thread the shrimp onto metal skewers and place on a baking sheet.
In a large bowl, combine 3 tablespoons olive oil, the juice of 1 lime, 1 tablespoon minced garlic, a large pinch of pink Himalayan salt, and freshly ground black pepper to taste.

Pour the marinade over the shrimp and toss thoroughly to coat both sides. Let marinate for 20 minutes.
Preheat grill to medium-high heat.
Grill the corn until lightly browned, 3-4 minutes per side. Let cool, then cut the kernels off the cob.
Grill the shrimp until bright pink in the center, 2-3 minutes per side. Let cool, then remove from the skewers and slice in half crosswise.
In a large bowl, combine corn kernels, beans, shrimp, cilantro, and pink Himalayan salt to taste.
Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic, and season with pepper to taste. Toss gently. Let cool for at least 30 minutes before serving.

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