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Southwestern Salad with

Gluten-Free
Shrimp and Black Beans
Dairy-Free

This salad is a fiesta in a bowl. With plump shrimp, fresh corn
kernels, and black beans, dressed with a cilantro-lime vinaigrette,
it will satisfy your taste buds from lunch until dinner. Store the
leftover canned black beans in an airtight container in the fridge.
You can stir them into salsa, top another salad with the extra, or
use it in several other recipes in the book.

Ingredient Tip: To get 1 pound of shrimp, peeled and deveined,
buy an extra ⁄ 4 pound to account for the weight of the shells. To
1
save time, buy the shrimp already peeled and deveined.
1 pound peeled and deveined 6 cups chopped
large shrimp romaine lettuce
½ teaspoon chili powder 2 tomatoes, chopped
½ teaspoon ground cumin 1 avocado, diced
½ teaspoon salt 1 cup canned black beans,
½ teaspoon freshly ground drained and rinsed
black pepper ¹⁄ cup Cilantro-Lime
³
1 tablespoon avocado oil Vinaigrette (page 302)
1 cup fresh corn kernels
(2 ears corn)
1. Sprinkle the shrimp with chili powder, cumin, salt, and pepper.
2. Heat the oil in a large nonstick skillet over medium-high heat;
add the shrimp. Sauté for 3 minutes or until the shrimp are done.
Remove the shrimp from the skillet.
3. Add the corn to the skillet; sauté for 5 minutes or until tender.
4. In a large bowl, combine the lettuce, tomatoes, avocado, and black
beans. Add the shrimp and corn. Add dressing, tossing well to coat.
5. Serve. Garnish with a slice of lime if you desire.

Serves 4. Prep time: 10 minutes. Cooking time: 10 minutes. Total time: 20 minutes.

Per serving: Calories: 474 Fat: 16.6g Saturated Fat: 2.4g Protein: 31.9g
Carbohydrates: 57.1g Fiber: 13.7g

122 28 Days of Clean Eating