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| Prep Time | 15 minutes |
| Servings |
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Ingredients
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
- 1 seedless cucumber diced
- 2 cups diced tomatoes
- 1 ripe hass avocado diced
- 1 cup reduced fat Sargento Mexican Blend shredded cheese
For the Shrimp
- 16 oz large shrimp cooked and peeled
- chipotle chili powder to taste
- 1 tbsp lime juice
- salt to taste
Ingredients
For the Salad
For the Shrimp
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Instructions
- Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.
- Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.
- In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.
Nutrition Facts
Mexican Shrimp Cobb Salad
Amount Per Serving
Calories 508
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 4g
20%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 165mg
55%
Sodium 667mg
28%
Potassium 1662mg
47%
Total Carbohydrates 61g
20%
Dietary Fiber 15g
60%
Sugars 6g
Protein 44g
88%
Vitamin A
23%
Vitamin C
33%
Calcium
34%
Iron
37%
* Percent Daily Values are based on a 2000 calorie diet.
