Best Grilled Shrimp Corn And Black Bean Tostada Salad 229140 Recipes

GRILLED CORN AND BEAN SALAD

Grilled Corn and Bean Salad image

Provided by Valerie Bertinelli

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 19

Ingredients

4 fresh or frozen ears of corn, husks removed
One 15-ounce can black beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
1 cup loosely packed fresh cilantro leaves, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 jalapeno or serrano chile pepper, seeded and finely chopped (wear plastic gloves when handling)
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup freshly squeezed lime juice (from about 2 large or 4 small limes)
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 teaspoon ground cumin
Pinch chili powder
2 cloves garlic, pushed through a press
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce

Steps:

For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.
Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Add the black beans, chickpeas, cilantro, green and red bell peppers, onions, chile peppers, salt and pepper to taste to the bowl and toss.
For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, chili powder, garlic and olive oil in a small bowl. Season to taste with hot sauce.
Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.

GRILLED SHRIMP WITH ROASTED CORN AND BLACK BEAN SALSA

Grilled Shrimp with Roasted Corn and Black Bean Salsa image

Provided by Food Network

Categories appetizer

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 ears fresh corn, husked
1 tomato, cored, seeded, chopped
1 cup drained canned black beans
1/2 small red onion chopped
1/2 bunch fresh cilantro, leaves chopped
1/2 fresh lime, juiced
2 jalapeno chilies, seeded and minced
1/2 teaspoon ground toasted cumin seeds
1/4 cup dry white wine
2 tablespoons olive oil
1 1/2 pounds large uncooked shrimp, peeled, deveined

Steps:

Soak bamboo skewers in water for 30 minutes. Prepare barbecue (medium high heat). Grill corn until just tender and brown in spots, turning frequently, about 10 minutes. Cut corn from cob. Transfer corn kernels to medium bowl. Add tomato, black beans, onion, cilantro, lime juice, 1 jalapeno and 1/4 teaspoon ground cumin and stir to blend. Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in a large bowl. Add shrimp and toss to coat. Cover and refrigerate 1 to 2 hours, stirring occasionally.
Remove shrimp from marinade; discard marinade. Thread shrimp on bamboo skewers. Sprinkle with salt and pepper. Grill until just cooked through, about 2 minutes per side. Spoon salsa on platter. Top with shrimp skewers.

BLACK BEAN, CORN, TOMATO, AND SHRIMP SALAD

Black Bean, Corn, Tomato, and Shrimp Salad image

This colorful, Mexican flavored salad is perfect on its own or served with chips or tortillas. A can of Hunt's® Diced Tomatoes makes it super easy.

Provided by Tammy Lynn

Categories Trusted Brands: Recipes and Tips Hunt's

Time 10m

Yield 6

Number Of Ingredients 13

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 (4 ounce) can chopped green chilies
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
6 medium (4-1/8" long)s green onions, chopped
1 (12 ounce) package frozen small cooked shrimp, thawed
2 tablespoons chopped fresh cilantro
½ teaspoon cumin
⅛ teaspoon garlic powder
1 lime, juiced
1 tablespoon olive oil
½ teaspoon Hot sauce to taste
1 pinch Salt and pepper to taste

Steps:

Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 24.1 g, Cholesterol 86.2 mg, Fat 3.8 g, Fiber 7.1 g, Protein 17.8 g, SaturatedFat 0.6 g, Sodium 830.5 mg, Sugar 4.3 g